View Pit Stop page for race #2137 by mpinecone — Ghost race
View profile for im (mpinecone)
| Official speed | 61.79 wpm (66.42 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2021 5:54:56am UTC |
| Race Finish | June 1, 2021 5:56:03am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. griv (64.79 wpm) |
| Accuracy | 95.0% |
| Points | 50.46 |
| 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. |