View Pit Stop page for race #1049 by updatin — Ghost race
View profile for Harald (updatin)
| Official speed | 71.73 wpm (57.21 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2021 5:41:04pm UTC |
| Race Finish | May 11, 2021 5:42:01pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. dr_meerkat (65.84 wpm) |
| Accuracy | 95.0% |
| Points | 58.58 |
| 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. |