View Pit Stop page for race #3149 by relentlesstyper — Ghost race
View profile for Karl (relentlesstyper)
| Official speed | 82.25 wpm (49.90 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2021 6:29:44am UTC |
| Race Finish | April 3, 2021 6:30:34am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. magical_ki (69.13 wpm) |
| Accuracy | 98.0% |
| Points | 67.17 |
| 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. |