View Pit Stop page for race #17 by gellyg07 — Ghost race
View profile for George (gellyg07)
Official speed | 72.41 wpm (56.68 seconds elapsed during race) |
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Race Start | February 10, 2021 12:14:16pm UTC |
Race Finish | February 10, 2021 12:15:12pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. lukba (53.15 wpm) |
Accuracy | 96.0% |
Points | 59.14 |
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. |