View Pit Stop page for race #1039 by micc2 — Ghost race
View profile for Mikkel (micc2)
| Official speed | 87.13 wpm (47.10 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2021 11:55:27pm UTC |
| Race Finish | June 5, 2021 11:56:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. ezjeezy (59.47 wpm) |
| Accuracy | 96.0% |
| Points | 71.15 |
| 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. |