View Pit Stop page for race #4058 by emilioelmurr — Ghost race
View profile for Alcolopa (emilioelmurr)
| Official speed | 75.08 wpm (54.66 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2022 1:45:25pm UTC |
| Race Finish | November 23, 2022 1:46:20pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. 4rthur (86.57 wpm) |
| Accuracy | 94.0% |
| Points | 61.32 |
| 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. |