View Pit Stop page for race #1602 by scarlettsu — Ghost race
View profile for ScarlettSu (scarlettsu)
| Official speed | 51.46 wpm (79.75 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2021 4:07:01pm UTC |
| Race Finish | September 21, 2021 4:08:21pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. boggercell (45.68 wpm) |
| Accuracy | 96.0% |
| Points | 42.03 |
| 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. |