View Pit Stop page for race #99 by meitemats — Ghost race
View profile for Meitemats (meitemats)
| Official speed | 87.64 wpm (46.83 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2018 1:20:03pm UTC |
| Race Finish | March 4, 2018 1:20:50pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. butdikc (66.46 wpm) |
| Accuracy | 99.0% |
| Points | 71.57 |
| 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. |