View Pit Stop page for race #763 by ellianahaha — Ghost race
View profile for Elliana (ellianahaha)
| Official speed | 64.05 wpm (64.07 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2022 4:56:27pm UTC |
| Race Finish | May 18, 2022 4:57:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. sarbag (61.35 wpm) 4. zeffxy (50.62 wpm) |
| Accuracy | 96.0% |
| Points | 52.30 |
| 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. |