View Pit Stop page for race #204 by gurt0 — Ghost race
View profile for Garrett (gurt0)
| Official speed | 74.78 wpm (54.88 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2022 5:42:47pm UTC |
| Race Finish | November 21, 2022 5:43:42pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. willywongker69 (92.64 wpm) |
| Accuracy | 95.0% |
| Points | 61.07 |
| 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. |