View Pit Stop page for race #116 by ablacklama — Ghost race
View profile for ablacklama (ablacklama)
| Official speed | 73.77 wpm (55.63 seconds elapsed during race) |
|---|---|
| Race Start | February 14, 2023 9:55:47pm UTC |
| Race Finish | February 14, 2023 9:56:43pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. popenz (60.49 wpm) 4. 902marvid (46.35 wpm) |
| Accuracy | 98.0% |
| Points | 60.25 |
| 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. |