View Pit Stop page for race #2363 by fujimaaa — Ghost race
View profile for Cxlt (fujimaaa)
| Official speed | 59.36 wpm (69.14 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2021 4:25:13pm UTC |
| Race Finish | March 6, 2021 4:26:22pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tmt_warden (67.50 wpm) |
| Accuracy | 96.0% |
| Points | 48.48 |
| 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. |