View Pit Stop page for race #5637 by lukeg1209 — Ghost race
View profile for Luke (lukeg1209)
| Official speed | 57.36 wpm (71.55 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2022 10:34:55pm UTC |
| Race Finish | May 17, 2022 10:36:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. aligonijr (56.15 wpm) 4. _tj09 (52.24 wpm) |
| Accuracy | 96.0% |
| Points | 46.84 |
| 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. |