View Pit Stop page for race #436 by xdapperdonx — Ghost race
View profile for Josh (xdapperdonx)
| Official speed | 69.39 wpm (59.14 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2022 5:08:56pm UTC |
| Race Finish | July 3, 2022 5:09:55pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. fjasifjaficaom (57.27 wpm) |
| Accuracy | 96.0% |
| Points | 56.67 |
| 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. |