View Pit Stop page for race #12 by maxc1880 — Ghost race
View profile for Max (maxc1880)
| Official speed | 100.33 wpm (40.90 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2021 12:27:43am UTC |
| Race Finish | December 23, 2021 12:28:24am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. stanmkh (73.78 wpm) |
| Accuracy | 96.0% |
| Points | 81.94 |
| 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. |