View Pit Stop page for race #273 by basicallypure — Ghost race
View profile for John (basicallypure)
| Official speed | 72.81 wpm (56.37 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2021 5:48:12am UTC |
| Race Finish | December 6, 2021 5:49:08am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. murad90 (49.59 wpm) |
| Accuracy | 96.0% |
| Points | 59.46 |
| 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. |