View Pit Stop page for race #3352 by slimsonkysreformed — Ghost race
View profile for Simon (slimsonkysreformed)
| Official speed | 78.67 wpm (52.17 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2021 6:28:10am UTC |
| Race Finish | May 25, 2021 6:29:02am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. haidanghoang178 (68.48 wpm) |
| Accuracy | 96.0% |
| Points | 64.25 |
| 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. |