View Pit Stop page for race #93 by prap21 — Ghost race
View profile for Prap (prap21)
| Official speed | 60.09 wpm (68.30 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2020 7:38:55pm UTC |
| Race Finish | July 21, 2020 7:40:03pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. t0903591 (52.11 wpm) |
| Accuracy | 97.0% |
| Points | 49.07 |
| 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. |