View Pit Stop page for race #2 by matt_lj — Ghost race
View profile for Matthew (matt_lj)
| Official speed | 78.58 wpm (52.23 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2022 2:02:44pm UTC |
| Race Finish | July 16, 2022 2:03:36pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
4. faketree (36.16 wpm) |
| Accuracy | 97.0% |
| Points | 64.17 |
| 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. |