View Pit Stop page for race #3487 by harry_k — Ghost race
View profile for Harry (harry_k)
| Official speed | 55.48 wpm (73.97 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2021 11:32:26am UTC |
| Race Finish | March 18, 2021 11:33:40am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. studiouscloud (66.02 wpm) |
| Accuracy | 94.0% |
| Points | 45.31 |
| 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. |