View Pit Stop page for race #28082 by martinwong — Ghost race
View profile for Martin (martinwong)
| Official speed | 94.46 wpm (43.45 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2023 4:05:29pm UTC |
| Race Finish | July 1, 2023 4:06:13pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. lazaabt (82.88 wpm) |
| Accuracy | 98.0% |
| Points | 77.15 |
| 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. |