View Pit Stop page for race #31 by bryce_verberne — Ghost race
View profile for Bryce (bryce_verberne)
| Official speed | 37.65 wpm (109.00 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2020 2:23:37am UTC |
| Race Finish | October 10, 2020 2:25:26am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. floki12_ (39.47 wpm) |
| Accuracy | 96.0% |
| Points | 30.74 |
| 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. |