View Pit Stop page for race #14390 by str4tos — Ghost race
View profile for str4tos (str4tos)
| Official speed | 92.35 wpm (44.44 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2023 9:14:08pm UTC |
| Race Finish | March 7, 2023 9:14:53pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. zamzy (65.32 wpm) |
| Accuracy | 98.0% |
| Points | 75.42 |
| 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. |