View Pit Stop page for race #2493 by stevegocoding — Ghost race
View profile for Steve (stevegocoding)
| Official speed | 57.87 wpm (70.92 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2021 5:17:13pm UTC |
| Race Finish | April 28, 2021 5:18:24pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. dcuaron (67.95 wpm) |
| Accuracy | 96.0% |
| Points | 47.26 |
| 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. |