View Pit Stop page for race #1901 by raspyspartan — Ghost race
View profile for Jack (raspyspartan)
Official speed | 77.89 wpm (52.69 seconds elapsed during race) |
---|---|
Race Start | January 25, 2021 11:24:45pm UTC |
Race Finish | January 25, 2021 11:25:37pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. scollon (69.30 wpm) 3. dakotathesock (69.27 wpm) |
Accuracy | 98.0% |
Points | 63.61 |
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. |