View Pit Stop page for race #1113 by boggercell — Ghost race
View profile for Boggercell (boggercell)
| Official speed | 45.68 wpm (89.84 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2021 4:07:01pm UTC |
| Race Finish | September 21, 2021 4:08:31pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. scarlettsu (51.46 wpm) |
| Accuracy | 94.0% |
| Points | 37.30 |
| 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. |