View Pit Stop page for race #3442 by bzy107 — Ghost race
| Official speed | 44.95 wpm (91.30 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2022 11:01:39am UTC |
| Race Finish | April 2, 2022 11:03:10am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. modittt (55.90 wpm) 3. gi_prim (46.94 wpm) |
| Accuracy | 96.0% |
| Points | 36.71 |
| 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. |