View Pit Stop page for race #608 by glitterblonde — Ghost race
View profile for BLU (glitterblonde)
| Official speed | 74.56 wpm (55.04 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2021 11:36:40pm UTC |
| Race Finish | April 29, 2021 11:37:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. traeb1999 (70.11 wpm) |
| Accuracy | 96.0% |
| Points | 60.89 |
| 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. |