View Pit Stop page for race #237 by krarru — Ghost race
View profile for Krarru (krarru)
| Official speed | 73.76 wpm (55.64 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2021 3:06:13pm UTC |
| Race Finish | May 18, 2021 3:07:08pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. roimanor (61.11 wpm) |
| Accuracy | 96.0% |
| Points | 60.24 |
| 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. |