View Pit Stop page for race #4057 by asdfgdsf — Ghost race
View profile for asdsfdg (asdfgdsf)
| Official speed | 72.38 wpm (56.70 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2021 12:22:11pm UTC |
| Race Finish | September 18, 2021 12:23:07pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kaori13 (45.49 wpm) |
| Accuracy | 97.0% |
| Points | 59.11 |
| 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. |