View Pit Stop page for race #192 by havenor — Ghost race
View profile for Haven (havenor)
| Official speed | 98.80 wpm (41.54 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2021 5:19:17am UTC |
| Race Finish | September 11, 2021 5:19:58am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. arsa2312 (80.08 wpm) |
| Accuracy | 98.0% |
| Points | 80.69 |
| 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. |