View Pit Stop page for race #2707 by nxthann — Ghost race
View profile for relak (nxthann)
| Official speed | 92.18 wpm (44.52 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2023 5:10:05pm UTC |
| Race Finish | June 9, 2023 5:10:49pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. 4rthur (89.36 wpm) |
| Accuracy | 96.0% |
| Points | 75.28 |
| 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. |