View Pit Stop page for race #7446 by oplarxigos — Ghost race
View profile for MavrosOplarxigos (oplarxigos)
Official speed | 70.93 wpm (57.86 seconds elapsed during race) |
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Race Start | June 28, 2022 9:51:45pm UTC |
Race Finish | June 28, 2022 9:52:43pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. verdantasd (61.87 wpm) |
Accuracy | 96.0% |
Points | 57.93 |
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. |