View Pit Stop page for race #2291 by stimoze — Ghost race
View profile for deegl0rd (stimoze)
| Official speed | 92.07 wpm (44.57 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2021 6:41:58pm UTC |
| Race Finish | November 14, 2021 6:42:43pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. evntd (70.08 wpm) |
| Accuracy | 95.0% |
| Points | 75.19 |
| 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. |