View Pit Stop page for race #287 by sigalingging_23 — Ghost race
View profile for Gilbert (sigalingging_23)
| Official speed | 61.23 wpm (67.03 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2021 2:55:40am UTC |
| Race Finish | June 21, 2021 2:56:47am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kavuko_ (48.37 wpm) |
| Accuracy | 94.0% |
| Points | 50.00 |
| 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. |