View Pit Stop page for race #690 by sushi_pizza_dvorak — Ghost race
View profile for SushiPizza (sushi_pizza_dvorak)
| Official speed | 52.40 wpm (78.32 seconds elapsed during race) |
|---|---|
| Race Start | August 29, 2022 7:16:02am UTC |
| Race Finish | August 29, 2022 7:17:20am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. mehtro_20 (49.86 wpm) |
| Accuracy | 94.0% |
| Points | 42.80 |
| 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. |