View Pit Stop page for race #1193 by manjrnm — Ghost race
View profile for Manjrnm (manjrnm)
| Official speed | 94.43 wpm (43.46 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2022 7:56:17pm UTC |
| Race Finish | February 7, 2022 7:57:00pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. mireknguyen (86.95 wpm) 4. tyrex1 (81.57 wpm) |
| Accuracy | 98.0% |
| Points | 77.11 |
| 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. |