View Pit Stop page for race #891 by intellectualbrick — Ghost race
View profile for Jacob (intellectualbrick)
| Official speed | 60.41 wpm (67.94 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2021 5:57:40pm UTC |
| Race Finish | September 2, 2021 5:58:48pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. 22jcoluby (50.00 wpm) |
| Accuracy | 95.0% |
| Points | 49.34 |
| 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. |