View Pit Stop page for race #445 by nekoyuni — Ghost race
View profile for neko (nekoyuni)
| Official speed | 76.48 wpm (53.66 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2019 5:31:25am UTC |
| Race Finish | September 20, 2019 5:32:18am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. all_type (67.69 wpm) |
| Accuracy | 100.0% |
| Points | 62.46 |
| 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. |