View Pit Stop page for race #2868 by grommonon — Ghost race
View profile for Sebastian (grommonon)
| Official speed | 83.53 wpm (49.13 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2023 1:30:14pm UTC |
| Race Finish | February 18, 2023 1:31:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. tom_shipley (68.48 wpm) |
| Accuracy | 97.0% |
| Points | 68.22 |
| 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. |