View Pit Stop page for race #34 by aaronridg3 — Ghost race
View profile for Aaron (aaronridg3)
| Official speed | 49.69 wpm (82.59 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2018 3:37:06am UTC |
| Race Finish | October 31, 2018 3:38:29am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. dodapotato (42.07 wpm) |
| Accuracy | 97.0% |
| Points | 40.58 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |