View Pit Stop page for race #1692 by alfie_op — Ghost race
View profile for Alfie (alfie_op)
| Official speed | 41.41 wpm (99.11 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2021 5:19:01pm UTC |
| Race Finish | May 12, 2021 5:20:40pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. viv_ek (38.79 wpm) |
| Accuracy | 92.0% |
| Points | 33.81 |
| 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. |