View Pit Stop page for race #393 by morysoff — Ghost race
View profile for Maksim (morysoff)
| Official speed | 71.15 wpm (57.68 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2021 5:00:40pm UTC |
| Race Finish | October 1, 2021 5:01:37pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. isughbelle (64.52 wpm) |
| Accuracy | 96.0% |
| Points | 58.11 |
| 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. |