View Pit Stop page for race #6025 by niljunnavarro — Ghost race
View profile for niljun (niljunnavarro)
| Official speed | 76.93 wpm (53.35 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2023 11:14:36pm UTC |
| Race Finish | January 18, 2023 11:15:29pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. heugenie (76.21 wpm) |
| Accuracy | 97.0% |
| Points | 62.83 |
| 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. |