View Pit Stop page for race #1886 by ehab_ahab — Ghost race
View profile for Eqladios (ehab_ahab)
| Official speed | 53.72 wpm (76.40 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2022 8:18:24am UTC |
| Race Finish | May 11, 2022 8:19:40am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. toffeeey (36.20 wpm) |
| Accuracy | 95.0% |
| Points | 43.87 |
| 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. |