View Pit Stop page for race #613 by trappy24 — Ghost race
View profile for Ohh (trappy24)
| Official speed | 62.57 wpm (65.59 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2021 6:47:37pm UTC |
| Race Finish | October 13, 2021 6:48:43pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. leroiken11 (75.36 wpm) |
| Accuracy | 95.0% |
| Points | 51.10 |
| 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. |