View Pit Stop page for race #3219 by _this_is_sparta — Ghost race
View profile for eijfiiie (_this_is_sparta)
| Official speed | 95.81 wpm (42.83 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2023 7:56:20pm UTC |
| Race Finish | May 3, 2023 7:57:03pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. snokpok (76.54 wpm) |
| Accuracy | 98.0% |
| Points | 78.24 |
| 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. |