View Pit Stop page for race #74 by nmiddaugh — Ghost race
View profile for Nick (nmiddaugh)
| Official speed | 77.18 wpm (53.17 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2022 9:44:45pm UTC |
| Race Finish | January 4, 2022 9:45:38pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. elex_ (56.74 wpm) 4. userhiren (54.66 wpm) |
| Accuracy | 97.0% |
| Points | 63.03 |
| 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. |