View Pit Stop page for race #79 by peralta11 — Ghost race
View profile for Rojan (peralta11)
| Official speed | 36.52 wpm (112.38 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 12:28:04pm UTC |
| Race Finish | March 7, 2021 12:29:57pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. aarush_ (48.31 wpm) 4. typelatte (35.02 wpm) |
| Accuracy | 94.0% |
| Points | 29.82 |
| 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. |