View Pit Stop page for race #1929 by awolino — Ghost race
View profile for Awolino (awolino)
| Official speed | 70.98 wpm (57.82 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2021 12:52:06am UTC |
| Race Finish | April 24, 2021 12:53:03am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. catpuplover (80.93 wpm) 5. justintam556 (63.65 wpm) |
| Accuracy | 95.0% |
| Points | 57.96 |
| 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. |