View Pit Stop page for race #2290 by mehzzzz — Ghost race
View profile for DontBother (mehzzzz)
| Official speed | 60.41 wpm (67.94 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2021 7:23:14pm UTC |
| Race Finish | March 16, 2021 7:24:22pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. pngstr (67.23 wpm) |
| Accuracy | 95.0% |
| Points | 49.33 |
| 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. |