View Pit Stop page for race #485 by nafaal — Ghost race
View profile for nafaal (nafaal)
| Official speed | 66.74 wpm (61.49 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2023 12:55:25pm UTC |
| Race Finish | March 26, 2023 12:56:27pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. ellliejane (64.70 wpm) |
| Accuracy | 95.0% |
| Points | 54.50 |
| 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. |