View Pit Stop page for race #145 by aldinn_ — Ghost race
View profile for Aldin (aldinn_)
Official speed | 77.53 wpm (52.93 seconds elapsed during race) |
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Race Start | July 7, 2021 4:04:23pm UTC |
Race Finish | July 7, 2021 4:05:16pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. facferraz (69.54 wpm) |
Accuracy | 96.0% |
Points | 63.32 |
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. |