View Pit Stop page for race #1303 by embracesc2 — Ghost race
View profile for Brenden (embracesc2)
| Official speed | 51.04 wpm (80.41 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2021 1:19:36pm UTC |
| Race Finish | September 27, 2021 1:20:57pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jitu8149 (42.27 wpm) |
| Accuracy | 97.0% |
| Points | 41.69 |
| 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. |