View Pit Stop page for race #242 by imp4l3r — Ghost race
View profile for Simon (imp4l3r)
| Official speed | 82.33 wpm (49.85 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2021 10:06:23pm UTC |
| Race Finish | January 26, 2021 10:07:13pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nforcer (75.28 wpm) |
| Accuracy | 97.0% |
| Points | 67.23 |
| 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. |