View Pit Stop page for race #3126 by crustyrustonline — Ghost race
View profile for colin (crustyrustonline)
| Official speed | 53.38 wpm (76.88 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2022 12:54:19pm UTC |
| Race Finish | June 11, 2022 12:55:36pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. jambaaaa (47.79 wpm) |
| Accuracy | 93.0% |
| 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. |