View Pit Stop page for race #1085 by dmei0676 — Ghost race
View profile for Daveshepherd (dmei0676)
| Official speed | 59.44 wpm (69.04 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2022 12:48:59am UTC |
| Race Finish | June 13, 2022 12:50:08am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. fa10vo (53.37 wpm) |
| Accuracy | 95.0% |
| Points | 48.54 |
| 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. |