View Pit Stop page for race #4136 by meph87 — Ghost race
View profile for Robert (meph87)
| Official speed | 65.57 wpm (62.59 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2022 5:48:28pm UTC |
| Race Finish | June 21, 2022 5:49:31pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. abody_alizzi (51.91 wpm) |
| Accuracy | 97.0% |
| Points | 53.55 |
| 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. |