View Pit Stop page for race #373 by mrnusk23 — Ghost race
View profile for mrnusk23 (mrnusk23)
| Official speed | 58.83 wpm (69.76 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2022 4:52:09am UTC |
| Race Finish | September 22, 2022 4:53:18am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. artimedorius (50.16 wpm) |
| Accuracy | 95.0% |
| Points | 48.05 |
| 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. |