View Pit Stop page for race #799 by polrabber — Ghost race
View profile for Rabber (polrabber)
| Official speed | 74.77 wpm (54.89 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2022 11:10:43am UTC |
| Race Finish | June 9, 2022 11:11:38am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ljnsc (55.03 wpm) |
| Accuracy | 96.0% |
| Points | 61.07 |
| 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. |