View Pit Stop page for race #291 by bangaranx — Ghost race
View profile for Jonas (bangaranx)
| Official speed | 58.37 wpm (70.31 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2022 9:34:21am UTC |
| Race Finish | October 25, 2022 9:35:31am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. jihoon007 (47.97 wpm) |
| Accuracy | 96.0% |
| Points | 47.67 |
| 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. |