View Pit Stop page for race #86 by sluggthesnail — Ghost race
View profile for Slugg (sluggthesnail)
| Official speed | 69.04 wpm (59.44 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 5:49:16pm UTC |
| Race Finish | March 7, 2021 5:50:15pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. sagiii (66.19 wpm) |
| Accuracy | 95.0% |
| Points | 56.38 |
| 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. |