View Pit Stop page for race #2353 by ted59 — Ghost race
View profile for squimf (ted59)
| Official speed | 68.48 wpm (59.93 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2021 6:36:56pm UTC |
| Race Finish | March 21, 2021 6:37:56pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. sw0rd (79.90 wpm) |
| Accuracy | 95.0% |
| Points | 55.93 |
| 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. |