View Pit Stop page for race #1595 by harebannog — Ghost race
View profile for Aryan (harebannog)
| Official speed | 74.35 wpm (55.20 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2021 5:33:09am UTC |
| Race Finish | March 29, 2021 5:34:05am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. twis23 (61.36 wpm) |
| Accuracy | 96.0% |
| Points | 60.72 |
| 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. |