View Pit Stop page for race #254 by weirdassprettygirl — Ghost race
View profile for hi (weirdassprettygirl)
| Official speed | 71.05 wpm (57.76 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2021 9:12:40am UTC |
| Race Finish | April 23, 2021 9:13:38am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. owlydesigner (56.98 wpm) |
| Accuracy | 98.0% |
| Points | 58.03 |
| 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. |