View Pit Stop page for race #290 by kokkun92 — Ghost race
View profile for Kok Kun (kokkun92)
| Official speed | 58.14 wpm (70.59 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2021 10:31:07am UTC |
| Race Finish | April 29, 2021 10:32:18am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. brendalandan (64.96 wpm) |
| Accuracy | 97.0% |
| Points | 47.48 |
| 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. |