View Pit Stop page for race #14 by jackschpeck — Ghost race
View profile for Jack (jackschpeck)
| Official speed | 73.96 wpm (55.49 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2022 7:26:17am UTC |
| Race Finish | January 31, 2022 7:27:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. airicc (69.01 wpm) |
| Accuracy | 98.0% |
| Points | 60.40 |
| 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. |