View Pit Stop page for race #5346 by b_i_g_em — Ghost race
View profile for b!g (b_i_g_em)
| Official speed | 88.79 wpm (46.22 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2023 4:59:09pm UTC |
| Race Finish | May 9, 2023 4:59:55pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. koupka (81.95 wpm) 3. fiki_miki (66.79 wpm) |
| Accuracy | 98.0% |
| Points | 72.51 |
| 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. |