View Pit Stop page for race #786 by dubgeiser — Ghost race
View profile for Per (dubgeiser)
| Official speed | 68.05 wpm (60.31 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2021 7:49:51am UTC |
| Race Finish | September 30, 2021 7:50:51am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. kharkongor (67.45 wpm) |
| Accuracy | 98.0% |
| Points | 55.57 |
| 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. |