View Pit Stop page for race #4583 by qwerab — Ghost race
View profile for qwerab (qwerab)
| Official speed | 57.29 wpm (71.64 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2021 2:46:07am UTC |
| Race Finish | May 8, 2021 2:47:19am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. scudvirus2018 (62.10 wpm) |
| Accuracy | 98.0% |
| Points | 46.79 |
| 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. |