View Pit Stop page for race #992 by konradgoldammer — Ghost race
View profile for Konrad (konradgoldammer)
Official speed | 85.34 wpm (48.09 seconds elapsed during race) |
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Race Start | April 28, 2022 3:30:12pm UTC |
Race Finish | April 28, 2022 3:31:00pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. sedasti (75.50 wpm) |
Accuracy | 97.0% |
Points | 69.69 |
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. |