View Pit Stop page for race #63 by nyanlung — Ghost race
View profile for Nyan Lin (nyanlung)
| Official speed | 56.43 wpm (72.73 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2023 8:28:49am UTC |
| Race Finish | January 28, 2023 8:30:02am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mingc124 (51.96 wpm) |
| Accuracy | 98.0% |
| Points | 46.09 |
| 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. |