View Pit Stop page for race #44 by firecroch — Ghost race
View profile for Matt (firecroch)
| Official speed | 57.33 wpm (71.59 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2022 6:26:03am UTC |
| Race Finish | February 26, 2022 6:27:15am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. bnnes714 (47.37 wpm) |
| Accuracy | 97.0% |
| Points | 46.82 |
| 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. |