View Pit Stop page for race #51 by jsamu16 — Ghost race
View profile for Julian (jsamu16)
| Official speed | 57.20 wpm (71.75 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2022 7:07:15pm UTC |
| Race Finish | April 26, 2022 7:08:27pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. pytech (58.20 wpm) |
| Accuracy | 96.0% |
| Points | 46.71 |
| 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. |