View Pit Stop page for race #109 by sparkkk — Ghost race
View profile for spark (sparkkk)
| Official speed | 43.85 wpm (93.59 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2022 3:55:27pm UTC |
| Race Finish | June 19, 2022 3:57:00pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. bibek2 (50.24 wpm) |
| Accuracy | 94.0% |
| Points | 35.81 |
| 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. |