View Pit Stop page for race #145 by brgr2022 — Ghost race
| Official speed | 63.36 wpm (64.77 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2021 5:53:13pm UTC |
| Race Finish | February 8, 2021 5:54:18pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. arcatral13 (52.69 wpm) |
| Accuracy | 95.0% |
| Points | 51.75 |
| 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. |