View Pit Stop page for race #172 by thomastran02 — Ghost race
View profile for Thomas (thomastran02)
| Official speed | 69.05 wpm (59.44 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2023 10:53:25pm UTC |
| Race Finish | June 11, 2023 10:54:24pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. a6uxa4 (55.62 wpm) |
| Accuracy | 97.0% |
| Points | 56.39 |
| 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. |