View Pit Stop page for race #1380 by ahpoo — Ghost race
View profile for Ahpoo (ahpoo)
| Official speed | 71.65 wpm (57.28 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2021 9:01:09am UTC |
| Race Finish | May 8, 2021 9:02:06am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. proxy707 (56.38 wpm) |
| Accuracy | 96.0% |
| Points | 58.52 |
| 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. |