View Pit Stop page for race #93 by krups — Ghost race
View profile for krupa (krups)
| Official speed | 47.34 wpm (86.69 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2019 8:21:35am UTC |
| Race Finish | December 2, 2019 8:23:01am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. dragon172 (62.96 wpm) |
| Accuracy | 93.0% |
| Points | 38.66 |
| 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. |