View Pit Stop page for race #51 by alchem — Ghost race
View profile for Onni (alchem)
| Official speed | 71.77 wpm (57.18 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2021 11:28:33am UTC |
| Race Finish | October 7, 2021 11:29:30am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. vrsempire601 (48.71 wpm) |
| Accuracy | 94.0% |
| Points | 58.61 |
| 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. |