View Pit Stop page for race #5232 by noob_master9901 — Ghost race
View profile for Roshan (noob_master9901)
| Official speed | 64.28 wpm (63.85 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2021 2:28:50pm UTC |
| Race Finish | January 2, 2021 2:29:54pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. jdranpariya (60.72 wpm) |
| Accuracy | 96.0% |
| Points | 52.49 |
| 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. |