View Pit Stop page for race #14 by marco143_ate — Ghost race
View profile for Marco (marco143_ate)
| Official speed | 55.20 wpm (74.35 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2020 3:01:30am UTC |
| Race Finish | November 12, 2020 3:02:44am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. steinway_0 (50.88 wpm) |
| Accuracy | 96.0% |
| Points | 45.08 |
| 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. |