View Pit Stop page for race #2056 by gkoubbe — Ghost race
View profile for George (gkoubbe)
| Official speed | 72.21 wpm (56.83 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2022 3:22:43pm UTC |
| Race Finish | December 27, 2022 3:23:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. ncs1020 (56.37 wpm) 5. amigauravsingh (55.37 wpm) |
| Accuracy | 98.0% |
| Points | 58.97 |
| 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. |