View Pit Stop page for race #113 by kopokopok — Ghost race
View profile for kopok (kopokopok)
| Official speed | 49.74 wpm (82.51 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2021 2:17:45pm UTC |
| Race Finish | March 26, 2021 2:19:07pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. helado_bon (72.56 wpm) |
| Accuracy | 97.0% |
| Points | 40.62 |
| 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. |