View Pit Stop page for race #351 by _mr_e_ — Ghost race
View profile for gerleva (_mr_e_)
Official speed | 61.10 wpm (67.17 seconds elapsed during race) |
---|---|
Race Start | November 21, 2021 6:25:59pm UTC |
Race Finish | November 21, 2021 6:27:06pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. xzxc4444 (69.19 wpm) 2. 488pista (69.10 wpm) |
Accuracy | 95.0% |
Points | 49.90 |
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. |