View Pit Stop page for race #219 by alainisafk — Ghost race
View profile for Alain (alainisafk)
| Official speed | 64.06 wpm (64.06 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2023 10:20:29pm UTC |
| Race Finish | March 4, 2023 10:21:33pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jeggett (66.17 wpm) |
| Accuracy | 96.0% |
| Points | 52.32 |
| 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. |