View Pit Stop page for race #99 by mattdestroyer — Ghost race
View profile for MattDestroyer (mattdestroyer)
| Official speed | 57.01 wpm (71.99 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2019 1:23:36pm UTC |
| Race Finish | May 30, 2019 1:24:48pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. jabarisafari (71.89 wpm) |
| Accuracy | 96.0% |
| Points | 46.56 |
| 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. |