View Pit Stop page for race #1470 by heckndarn — Ghost race
View profile for Aaron (heckndarn)
| Official speed | 69.63 wpm (58.94 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2022 4:39:25pm UTC |
| Race Finish | April 23, 2022 4:40:24pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. gumrock (68.01 wpm) |
| Accuracy | 97.0% |
| Points | 56.87 |
| 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. |