View Pit Stop page for race #4660 by snooppiotr — Ghost race
View profile for Piotr (snooppiotr)
| Official speed | 83.11 wpm (49.38 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2022 8:30:35pm UTC |
| Race Finish | March 11, 2022 8:31:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. asdfm (72.38 wpm) |
| Accuracy | 96.0% |
| Points | 67.87 |
| 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. |