View Pit Stop page for race #2076 by bm_bruno — Ghost race
View profile for Bruno (bm_bruno)
Official speed | 76.94 wpm (53.34 seconds elapsed during race) |
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Race Start | November 29, 2019 9:51:53am UTC |
Race Finish | November 29, 2019 9:52:46am UTC |
Outcome | No win (4 of 4) |
Opponents |
2. jitterjuicegaming (91.00 wpm) |
Accuracy | 97.0% |
Points | 62.83 |
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. |