View Pit Stop page for race #438 by leosmrdljak — Ghost race
View profile for Leonid (leosmrdljak)
Official speed | 46.45 wpm (88.35 seconds elapsed during race) |
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Race Start | March 31, 2021 3:43:41pm UTC |
Race Finish | March 31, 2021 3:45:09pm UTC |
Outcome | No win (5 of 5) |
Opponents |
2. yellowleaf (71.04 wpm) 3. protiknag (55.06 wpm) 4. aeonxr (53.94 wpm) |
Accuracy | 93.0% |
Points | 37.93 |
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. |