View Pit Stop page for race #2455 by napppyu — Ghost race
View profile for napppyuuu (napppyu)
| Official speed | 67.80 wpm (60.53 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2022 2:34:37pm UTC |
| Race Finish | May 24, 2022 2:35:38pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. jonc5201 (79.27 wpm) |
| Accuracy | 97.0% |
| Points | 55.37 |
| 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. |