View Pit Stop page for race #2248 by paij — Ghost race
| Official speed | 83.35 wpm (49.24 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2021 4:16:22pm UTC |
| Race Finish | March 19, 2021 4:17:11pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. ehinterb (63.54 wpm) |
| Accuracy | 97.0% |
| Points | 68.07 |
| 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. |