View Pit Stop page for race #2479 by pineapple_pie1 — Ghost race
View profile for Pineapple (pineapple_pie1)
| Official speed | 67.01 wpm (61.24 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2021 7:24:43am UTC |
| Race Finish | May 19, 2021 7:25:45am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. neb_413 (52.08 wpm) |
| Accuracy | 96.0% |
| Points | 54.72 |
| 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. |