View Pit Stop page for race #1173 by salem_coder — Ghost race
View profile for salem (salem_coder)
| Official speed | 48.20 wpm (85.15 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2020 8:57:49pm UTC |
| Race Finish | November 28, 2020 8:59:14pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. nherbe_3 (51.18 wpm) |
| Accuracy | 92.0% |
| Points | 39.36 |
| 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. |