View Pit Stop page for race #134 by mrnononobody — Ghost race
View profile for mrnononobody (mrnononobody)
Official speed | 58.91 wpm (69.67 seconds elapsed during race) |
---|---|
Race Start | March 31, 2021 8:40:24pm UTC |
Race Finish | March 31, 2021 8:41:34pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. eridpnc (73.14 wpm) 5. jojojobebebe (56.76 wpm) |
Accuracy | 95.0% |
Points | 48.11 |
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. |