View Pit Stop page for race #136 by ph_apollo — Ghost race
View profile for Apollo (ph_apollo)
| Official speed | 40.46 wpm (101.43 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2021 1:37:21am UTC |
| Race Finish | May 1, 2021 1:39:03am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. naitsircher (38.13 wpm) |
| Accuracy | 96.0% |
| Points | 33.04 |
| 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. |