View Pit Stop page for race #17 by gellyg07 — Ghost race
View profile for George (gellyg07)
| Official speed | 72.41 wpm (56.68 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2021 12:14:16pm UTC |
| Race Finish | February 10, 2021 12:15:12pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. lukba (53.15 wpm) |
| Accuracy | 96.0% |
| Points | 59.14 |
| 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. |