View Pit Stop page for race #2722 by typefffast — Ghost race
View profile for Dan (typefffast)
| Official speed | 67.20 wpm (61.07 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2021 11:27:03pm UTC |
| Race Finish | April 22, 2021 11:28:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. poor_hobo (61.86 wpm) |
| Accuracy | 97.0% |
| Points | 54.88 |
| 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. |