View Pit Stop page for race #178 by qkrdnwls6 — Ghost race
View profile for A (qkrdnwls6)
| Official speed | 74.44 wpm (55.13 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2020 4:52:05pm UTC |
| Race Finish | October 14, 2020 4:53:01pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kartavyajain (73.92 wpm) |
| Accuracy | 96.0% |
| Points | 60.80 |
| 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. |