View Pit Stop page for race #2146 by xavi1123 — Ghost race
View profile for Xavi (xavi1123)
| Official speed | 53.37 wpm (76.90 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2022 8:08:57pm UTC |
| Race Finish | May 29, 2022 8:10:14pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. baiyshbaike (52.06 wpm) |
| Accuracy | 95.0% |
| Points | 43.59 |
| 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. |