View Pit Stop page for race #1031 by bluelightning2018 — Ghost race
View profile for Anson (bluelightning2018)
| Official speed | 72.97 wpm (56.24 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2022 1:01:29am UTC |
| Race Finish | April 27, 2022 1:02:25am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. nelsenkj11 (53.40 wpm) |
| Accuracy | 96.0% |
| Points | 59.59 |
| 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. |