View Pit Stop page for race #181 by 22jcoluby — Ghost race
View profile for J (22jcoluby)
| Official speed | 50.00 wpm (82.08 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2021 5:57:40pm UTC |
| Race Finish | September 2, 2021 5:59:02pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. intellectualbrick (60.41 wpm) |
| Accuracy | 95.0% |
| Points | 40.84 |
| 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. |