View Pit Stop page for race #311 by aizaki_ — Ghost race
View profile for Aizaki (aizaki_)
| Official speed | 41.89 wpm (97.97 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2022 10:38:07am UTC |
| Race Finish | May 3, 2022 10:39:45am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jeyy11 (41.00 wpm) |
| Accuracy | 94.0% |
| Points | 34.21 |
| 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. |