View Pit Stop page for race #139 by strolen — Ghost race
View profile for Damian (strolen)
| Official speed | 82.10 wpm (49.99 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2022 5:15:30pm UTC |
| Race Finish | January 12, 2022 5:16:20pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. guius (75.67 wpm) |
| Accuracy | 98.0% |
| Points | 67.05 |
| 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. |