View Pit Stop page for race #10 by nonstopllama52 — Ghost race
View profile for Nop (nonstopllama52)
| Official speed | 56.12 wpm (73.13 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2022 10:39:24pm UTC |
| Race Finish | July 29, 2022 10:40:37pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. bloods33ker136 (76.18 wpm) |
| Accuracy | 97.0% |
| Points | 45.83 |
| 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. |