View Pit Stop page for race #1514 by jnavin54 — Ghost race
View profile for Josh (jnavin54)
| Official speed | 57.69 wpm (71.14 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2022 11:42:34pm UTC |
| Race Finish | November 28, 2022 11:43:45pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. bobfreely93 (47.16 wpm) |
| Accuracy | 94.0% |
| Points | 47.11 |
| 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. |