View Pit Stop page for race #483 by dornado — Ghost race
View profile for dornado (dornado)
| Official speed | 61.21 wpm (67.05 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2023 3:16:34pm UTC |
| Race Finish | March 30, 2023 3:17:41pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. haruharu2257 (71.52 wpm) |
| Accuracy | 94.0% |
| Points | 49.98 |
| 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. |