View Pit Stop page for race #93 by tarmazing — Ghost race
View profile for Tarmazing (tarmazing)
| Official speed | 64.97 wpm (63.17 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2023 11:53:30pm UTC |
| Race Finish | March 21, 2023 11:54:33pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. 0x21f (80.74 wpm) |
| Accuracy | 97.0% |
| Points | 53.06 |
| 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. |