View Pit Stop page for race #4355 by emilioelmurr — Ghost race
View profile for Alcolopa (emilioelmurr)
| Official speed | 83.12 wpm (49.37 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2022 8:09:41am UTC |
| Race Finish | December 5, 2022 8:10:30am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. 4rthur (91.12 wpm) |
| Accuracy | 96.0% |
| Points | 67.88 |
| 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. |