View Pit Stop page for race #159 by proosa — Ghost race
View profile for PRoosa (proosa)
| Official speed | 45.75 wpm (89.70 seconds elapsed during race) |
|---|---|
| Race Start | December 24, 2021 1:14:56am UTC |
| Race Finish | December 24, 2021 1:16:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. alvingogo (53.43 wpm) |
| Accuracy | 96.0% |
| Points | 37.36 |
| 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. |