View Pit Stop page for race #745 by markadsp — Ghost race
View profile for Mark (markadsp)
| Official speed | 100.24 wpm (40.94 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2022 11:09:03pm UTC |
| Race Finish | May 11, 2022 11:09:44pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. blurainzz (56.33 wpm) |
| Accuracy | 99.0% |
| Points | 81.87 |
| 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. |