View Pit Stop page for race #3767 by wintersolider — Ghost race
View profile for Yohannes (wintersolider)
| Official speed | 61.78 wpm (66.43 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2022 12:59:54pm UTC |
| Race Finish | May 30, 2022 1:01:00pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. azeem838 (63.73 wpm) |
| Accuracy | 94.0% |
| Points | 50.45 |
| 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. |