View Pit Stop page for race #1189 by yeuyeu4sho — Ghost race
View profile for James (yeuyeu4sho)
| Official speed | 71.85 wpm (57.12 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2022 1:20:23am UTC |
| Race Finish | May 18, 2022 1:21:20am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. mshousha29 (44.62 wpm) |
| Accuracy | 96.0% |
| Points | 58.67 |
| 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. |