View Pit Stop page for race #2370 by ph140 — Ghost race
View profile for Petter (ph140)
| Official speed | 58.02 wpm (70.73 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2021 1:58:32pm UTC |
| Race Finish | March 14, 2021 1:59:43pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. halongslegend (57.51 wpm) 5. vunda (52.66 wpm) |
| Accuracy | 94.0% |
| Points | 47.38 |
| 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. |