View Pit Stop page for race #21810 by __christos__ — Ghost race
View profile for Christos (__christos__)
| Official speed | 61.64 wpm (66.58 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2021 5:41:33pm UTC |
| Race Finish | November 21, 2021 5:42:39pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. christiano_ronaldo (58.75 wpm) |
| Accuracy | 97.0% |
| Points | 50.34 |
| 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. |