View Pit Stop page for race #1162 by iileeper — Ghost race
View profile for Nol (iileeper)
| Official speed | 73.90 wpm (55.53 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2021 7:55:51pm UTC |
| Race Finish | June 23, 2021 7:56:46pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. zeverit (85.69 wpm) |
| Accuracy | 95.0% |
| Points | 60.35 |
| 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. |