View Pit Stop page for race #1260 by kristaps12312 — Ghost race
View profile for Kristaps (kristaps12312)
| Official speed | 93.21 wpm (44.03 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2022 7:09:56pm UTC |
| Race Finish | October 31, 2022 7:10:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mattwarren306 (83.59 wpm) 4. stardustmsp (72.07 wpm) |
| Accuracy | 97.0% |
| Points | 76.12 |
| 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. |