View Pit Stop page for race #159 by sbares — Ghost race
View profile for Rasmus (sbares)
| Official speed | 74.84 wpm (54.84 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2020 4:23:15pm UTC |
| Race Finish | August 31, 2020 4:24:10pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ogsonny (53.80 wpm) |
| Accuracy | 97.0% |
| Points | 61.12 |
| 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. |