View Pit Stop page for race #1206 by mrw1 — Ghost race
| Official speed | 77.32 wpm (53.08 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2022 10:37:52pm UTC |
| Race Finish | May 17, 2022 10:38:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jontakenols (71.16 wpm) |
| Accuracy | 96.0% |
| Points | 63.14 |
| 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. |