View Pit Stop page for race #455 by theguywithawhy — Ghost race
View profile for Diyar (theguywithawhy)
| Official speed | 54.92 wpm (74.73 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2021 4:50:33pm UTC |
| Race Finish | March 28, 2021 4:51:48pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. sam1725 (48.29 wpm) |
| Accuracy | 96.0% |
| Points | 44.85 |
| 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. |