View Pit Stop page for race #1198 by jimyo — Ghost race
View profile for James (jimyo)
| Official speed | 55.33 wpm (74.17 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2023 1:32:12pm UTC |
| Race Finish | May 28, 2023 1:33:26pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. anish_k (56.79 wpm) 5. fa10vo (53.77 wpm) |
| Accuracy | 95.0% |
| Points | 45.18 |
| 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. |