View Pit Stop page for race #165 by smoon343 — Ghost race
View profile for SMoon (smoon343)
| Official speed | 47.40 wpm (86.58 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2021 3:15:54pm UTC |
| Race Finish | October 1, 2021 3:17:21pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. koppix (52.47 wpm) |
| Accuracy | 98.0% |
| Points | 38.71 |
| 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. |