View Pit Stop page for race #1974 by jonc5201 — Ghost race
View profile for Jon (jonc5201)
| Official speed | 79.27 wpm (51.77 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2022 2:34:37pm UTC |
| Race Finish | May 24, 2022 2:35:29pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. napppyu (67.80 wpm) |
| Accuracy | 98.0% |
| Points | 64.74 |
| 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. |