View Pit Stop page for race #1452 by truonganhhao — Ghost race
View profile for Hao (truonganhhao)
| Official speed | 83.76 wpm (49.00 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2021 8:20:36pm UTC |
| Race Finish | September 26, 2021 8:21:25pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vogel_adler (66.05 wpm) |
| Accuracy | 97.0% |
| Points | 68.40 |
| 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. |