View Pit Stop page for race #222 by hootanrocky — Ghost race
View profile for Hootan (hootanrocky)
| Official speed | 56.19 wpm (73.04 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2022 3:49:06pm UTC |
| Race Finish | June 29, 2022 3:50:19pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. copingtyper (77.60 wpm) |
| Accuracy | 96.0% |
| Points | 45.89 |
| 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. |