View Pit Stop page for race #4274 by brendalandan — Ghost race
View profile for Brendan (brendalandan)
Official speed | 64.96 wpm (63.18 seconds elapsed during race) |
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Race Start | April 29, 2021 10:31:07am UTC |
Race Finish | April 29, 2021 10:32:11am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. kokkun92 (58.14 wpm) |
Accuracy | 97.0% |
Points | 53.05 |
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. |