View Pit Stop page for race #4106 by agnst — Ghost race
| Official speed | 85.20 wpm (48.17 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2022 5:48:12am UTC |
| Race Finish | October 5, 2022 5:49:00am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. frank87 (72.85 wpm) |
| Accuracy | 99.0% |
| Points | 69.58 |
| 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. |