View Pit Stop page for race #1172 by vikiet1456 — Ghost race
View profile for Vi Kiet (vikiet1456)
Official speed | 70.54 wpm (58.18 seconds elapsed during race) |
---|---|
Race Start | July 26, 2022 1:50:04am UTC |
Race Finish | July 26, 2022 1:51:02am UTC |
Outcome | Win (1 of 5) |
Opponents |
4. darkcryst (47.36 wpm) |
Accuracy | 97.0% |
Points | 57.61 |
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. |