View Pit Stop page for race #490 by markussie — Ghost race
View profile for Matvey (markussie)
| Official speed | 76.47 wpm (53.67 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2021 5:06:20pm UTC |
| Race Finish | June 28, 2021 5:07:13pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. szesz (62.02 wpm) |
| Accuracy | 97.0% |
| Points | 62.45 |
| 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. |