View Pit Stop page for race #2220 by smartdevilno — Ghost race
View profile for Daniel (smartdevilno)
| Official speed | 73.17 wpm (56.09 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2021 7:50:40pm UTC |
| Race Finish | November 13, 2021 7:51:36pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. oplarxigos (70.33 wpm) 4. derfmongrel (66.64 wpm) |
| Accuracy | 97.0% |
| Points | 59.76 |
| 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. |