View Pit Stop page for race #61 by maxpoppe — Ghost race
View profile for Max (maxpoppe)
Official speed | 49.32 wpm (83.21 seconds elapsed during race) |
---|---|
Race Start | May 17, 2021 10:11:26pm UTC |
Race Finish | May 17, 2021 10:12:49pm UTC |
Outcome | No win (5 of 5) |
Opponents |
4. timtam420 (53.88 wpm) |
Accuracy | 96.0% |
Points | 40.28 |
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. |