View Pit Stop page for race #1711 by blastoise13524 — Ghost race
View profile for AD (blastoise13524)
| Official speed | 69.00 wpm (59.48 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2021 7:37:09am UTC |
| Race Finish | April 15, 2021 7:38:09am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. randybordovsky (54.54 wpm) |
| Accuracy | 95.0% |
| Points | 56.35 |
| 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. |