View Pit Stop page for race #12863 by griv — Ghost race
| Official speed | 82.11 wpm (49.98 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2021 9:05:31pm UTC |
| Race Finish | October 8, 2021 9:06:21pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. sam77777 (70.36 wpm) |
| Accuracy | 97.0% |
| Points | 67.06 |
| 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. |