View Pit Stop page for race #25681 by stefanbm — Ghost race
View profile for Stefan (stefanbm)
| Official speed | 69.80 wpm (58.80 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2021 7:04:52pm UTC |
| Race Finish | September 27, 2021 7:05:51pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. sine0nomine (72.40 wpm) 5. crystalblue123 (51.72 wpm) |
| Accuracy | 97.0% |
| Points | 57.00 |
| 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. |