View Pit Stop page for race #1100 by miguelpro — Ghost race
View profile for Miguel (miguelpro)
| Official speed | 82.07 wpm (50.01 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2020 10:56:06am UTC |
| Race Finish | November 13, 2020 10:56:56am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. aninactive (69.44 wpm) |
| Accuracy | 96.0% |
| Points | 67.02 |
| 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. |