View Pit Stop page for race #1759 by nigelmcbobby — Ghost race
View profile for c (nigelmcbobby)
| Official speed | 48.65 wpm (84.36 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2022 8:58:22pm UTC |
| Race Finish | October 5, 2022 8:59:46pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. d_emon (53.74 wpm) |
| Accuracy | 95.0% |
| Points | 39.73 |
| 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. |