View Pit Stop page for race #1113 by brokenslowhand — Ghost race
View profile for :)) (brokenslowhand)
Official speed | 81.36 wpm (50.44 seconds elapsed during race) |
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Race Start | March 10, 2021 5:25:05am UTC |
Race Finish | March 10, 2021 5:25:55am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. nadeokobe (81.07 wpm) |
Accuracy | 96.0% |
Points | 66.44 |
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. |