View Pit Stop page for race #3075 by emilioelmurr — Ghost race
View profile for Alcolopa (emilioelmurr)
| Official speed | 76.61 wpm (53.57 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2022 5:42:33am UTC |
| Race Finish | September 12, 2022 5:43:27am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. demon_rocrip (56.45 wpm) |
| Accuracy | 95.0% |
| Points | 62.56 |
| 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. |