View Pit Stop page for race #3832 by mattmad — Ghost race
View profile for Matthew (mattmad)
| Official speed | 63.79 wpm (64.34 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2023 1:01:16pm UTC |
| Race Finish | February 5, 2023 1:02:20pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. tahmkiv (67.69 wpm) |
| Accuracy | 97.0% |
| Points | 52.10 |
| 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. |