View Pit Stop page for race #13 by olives123 — Ghost race
View profile for Olives (olives123)
| Official speed | 59.57 wpm (68.89 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2021 11:52:09pm UTC |
| Race Finish | April 13, 2021 11:53:18pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. isnt (48.24 wpm) |
| Accuracy | 96.0% |
| Points | 48.65 |
| 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. |