View Pit Stop page for race #434 by ktp2222 — Ghost race
View profile for ktp (ktp2222)
| Official speed | 41.53 wpm (98.82 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2021 11:09:38pm UTC |
| Race Finish | July 16, 2021 11:11:16pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. captorcarbon (49.52 wpm) |
| Accuracy | 93.0% |
| Points | 33.92 |
| 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. |