View Pit Stop page for race #1187 by armen32cz — Ghost race
View profile for Adam (armen32cz)
| Official speed | 77.99 wpm (52.62 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2023 11:39:33am UTC |
| Race Finish | January 30, 2023 11:40:25am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. partass (66.31 wpm) |
| Accuracy | 96.0% |
| Points | 63.69 |
| 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. |