View Pit Stop page for race #83 by milks0ck — Ghost race
View profile for brandon (milks0ck)
| Official speed | 43.76 wpm (93.78 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2018 5:01:23am UTC |
| Race Finish | June 23, 2018 5:02:56am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. henleyhalloran (71.20 wpm) |
| Accuracy | 93.0% |
| Points | 35.74 |
| 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. |