View Pit Stop page for race #2170 by g3trekt — Ghost race
View profile for Whos (g3trekt)
| Official speed | 82.28 wpm (49.88 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2022 3:05:41pm UTC |
| Race Finish | March 4, 2022 3:06:31pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. cmirkhad (69.94 wpm) |
| Accuracy | 98.0% |
| Points | 67.20 |
| 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. |