View Pit Stop page for race #614 by jimster123 — Ghost race
View profile for Jimmy (jimster123)
| Official speed | 71.69 wpm (57.25 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2021 3:33:01pm UTC |
| Race Finish | December 6, 2021 3:33:59pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. marlab (62.62 wpm) |
| Accuracy | 96.0% |
| Points | 58.55 |
| 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. |