View Pit Stop page for race #1779 by ggwp_123 — Ghost race
View profile for Justin (ggwp_123)
| Official speed | 63.15 wpm (64.99 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2022 5:45:58pm UTC |
| Race Finish | October 3, 2022 5:47:03pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. jeldikk (67.26 wpm) |
| Accuracy | 99.0% |
| Points | 51.57 |
| 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. |