View Pit Stop page for race #345 by ashay2802 — Ghost race
View profile for Ashay (ashay2802)
| Official speed | 67.31 wpm (60.97 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2020 3:51:46pm UTC |
| Race Finish | October 28, 2020 3:52:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. wnston (80.98 wpm) 2. chunni (79.86 wpm) |
| Accuracy | 99.0% |
| Points | 54.97 |
| 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. |