View Pit Stop page for race #295 by jlamb523 — Ghost race
View profile for Jordan (jlamb523)
| Official speed | 62.62 wpm (65.54 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2021 1:59:28am UTC |
| Race Finish | April 9, 2021 2:00:34am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. milkenm (85.65 wpm) |
| Accuracy | 95.0% |
| Points | 51.14 |
| 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. |