View Pit Stop page for race #4254 by piotros — Ghost race
View profile for Piotr (piotros)
| Official speed | 71.36 wpm (57.51 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2021 7:22:05pm UTC |
| Race Finish | April 11, 2021 7:23:02pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. nachos_7575 (60.80 wpm) |
| Accuracy | 98.0% |
| Points | 58.28 |
| 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. |