View Pit Stop page for race #321 by jacobfortinmtl — Ghost race
View profile for Albert (jacobfortinmtl)
| Official speed | 73.71 wpm (55.68 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2023 11:05:11pm UTC |
| Race Finish | January 12, 2023 11:06:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. odonjeque (62.92 wpm) |
| Accuracy | 97.0% |
| Points | 60.20 |
| 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. |