View Pit Stop page for race #148 by cmr_tirk00 — Ghost race
View profile for Comr (cmr_tirk00)
| Official speed | 75.31 wpm (54.49 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2021 5:46:34am UTC |
| Race Finish | March 1, 2021 5:47:28am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. griv (65.62 wpm) |
| Accuracy | 95.0% |
| Points | 61.51 |
| 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. |