View Pit Stop page for race #137 by lukethepuke — Ghost race
View profile for Luke (lukethepuke)
| Official speed | 58.83 wpm (69.76 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2022 12:22:33am UTC |
| Race Finish | March 17, 2022 12:23:43am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. burdturglar (70.11 wpm) |
| Accuracy | 95.0% |
| Points | 48.04 |
| 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. |