View Pit Stop page for race #26 by svobodisss1 — Ghost race
View profile for Jáchym (svobodisss1)
| Official speed | 43.83 wpm (93.63 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2021 7:47:39pm UTC |
| Race Finish | February 8, 2021 7:49:13pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. hsabove (49.18 wpm) 3. mmills18 (42.27 wpm) |
| Accuracy | 95.0% |
| Points | 35.79 |
| 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. |