View Pit Stop page for race #1832 by gamma_knife17 — Ghost race
View profile for Steven (gamma_knife17)
| Official speed | 79.21 wpm (51.81 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2020 10:41:11am UTC |
| Race Finish | July 26, 2020 10:42:02am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kritu (62.06 wpm) |
| Accuracy | 97.0% |
| Points | 64.69 |
| 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. |