View Pit Stop page for race #99 by prog123 — Ghost race
View profile for prog (prog123)
| Official speed | 44.62 wpm (91.98 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2021 9:01:12pm UTC |
| Race Finish | July 24, 2021 9:02:44pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. melofsteel (60.42 wpm) |
| Accuracy | 94.0% |
| Points | 36.44 |
| 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. |