View Pit Stop page for race #113 by odo_bean — Ghost race
View profile for Odo (odo_bean)
| Official speed | 57.43 wpm (71.46 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2021 6:10:57am UTC |
| Race Finish | May 22, 2021 6:12:09am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. surya_p (46.82 wpm) |
| Accuracy | 95.0% |
| Points | 46.90 |
| 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. |