View Pit Stop page for race #1548 by bloncing — Ghost race
View profile for bloncing (bloncing)
| Official speed | 56.97 wpm (72.04 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2021 1:46:17am UTC |
| Race Finish | August 3, 2021 1:47:29am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. vincentadam (51.84 wpm) |
| Accuracy | 95.0% |
| Points | 46.52 |
| 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. |