View Pit Stop page for race #146 by scrantonstrangler — Ghost race
View profile for Mx (scrantonstrangler)
| Official speed | 62.04 wpm (66.15 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2022 8:43:50pm UTC |
| Race Finish | June 7, 2022 8:44:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. luwu2310 (56.95 wpm) |
| Accuracy | 96.0% |
| Points | 50.66 |
| 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. |