View Pit Stop page for race #6951 by grandesonnerie — Ghost race
View profile for Korra (grandesonnerie)
| Official speed | 67.92 wpm (60.42 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2021 5:53:52pm UTC |
| Race Finish | October 29, 2021 5:54:52pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. sarf (76.32 wpm) |
| Accuracy | 98.0% |
| Points | 55.46 |
| 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. |