View Pit Stop page for race #355 by ermoshka — Ghost race
View profile for Yermakhan (ermoshka)
| Official speed | 47.77 wpm (85.91 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2022 6:52:10am UTC |
| Race Finish | October 15, 2022 6:53:36am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. alexpalti (43.04 wpm) |
| Accuracy | 95.0% |
| Points | 39.01 |
| 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. |