View Pit Stop page for race #8752 by imtdk — Ghost race
View profile for imtdk (imtdk)
| Official speed | 84.78 wpm (48.41 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2022 7:08:24pm UTC |
| Race Finish | September 28, 2022 7:09:12pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. oneguardsam (75.35 wpm) |
| Accuracy | 96.0% |
| Points | 69.24 |
| 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. |