View Pit Stop page for race #2226 by umbe10 — Ghost race
View profile for Umbi (umbe10)
| Official speed | 64.99 wpm (63.15 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2021 6:26:25pm UTC |
| Race Finish | May 29, 2021 6:27:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. oiki123 (47.16 wpm) |
| Accuracy | 96.0% |
| Points | 53.08 |
| 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. |