View Pit Stop page for race #424 by mjlambrechtje — Ghost race
View profile for mjlambrechtje (mjlambrechtje)
Official speed | 77.46 wpm (52.98 seconds elapsed during race) |
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Race Start | September 27, 2022 3:38:06pm UTC |
Race Finish | September 27, 2022 3:38:59pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. herrblinkenlicht (77.12 wpm) |
Accuracy | 97.0% |
Points | 63.26 |
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. |