View Pit Stop page for race #5363 by frank87 — Ghost race
View profile for ARLU (frank87)
| Official speed | 72.85 wpm (56.33 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2022 5:48:12am UTC |
| Race Finish | October 5, 2022 5:49:08am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. agnst (85.20 wpm) |
| Accuracy | 98.0% |
| Points | 59.49 |
| 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. |