View Pit Stop page for race #1474 by sammysamm — Ghost race
View profile for sammysamm (sammysamm)
| Official speed | 82.27 wpm (49.88 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2023 11:33:47am UTC |
| Race Finish | July 27, 2023 11:34:37am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. machete_77 (57.57 wpm) |
| Accuracy | 98.0% |
| Points | 67.19 |
| 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. |