View Pit Stop page for race #53 by swaeog — Ghost race
View profile for Swae (swaeog)
| Official speed | 69.93 wpm (58.69 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2022 9:06:02pm UTC |
| Race Finish | October 1, 2022 9:07:01pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. jortiz1496 (71.48 wpm) |
| Accuracy | 96.0% |
| Points | 57.11 |
| 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. |