View Pit Stop page for race #4101 by kalisto — Ghost race
View profile for kalisto (kalisto)
| Official speed | 63.36 wpm (64.77 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2023 1:46:38pm UTC |
| Race Finish | May 25, 2023 1:47:43pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. overblown (73.05 wpm) |
| Accuracy | 96.0% |
| Points | 51.75 |
| 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. |