View Pit Stop page for race #1651 by njc99 — Ghost race
| Official speed | 55.26 wpm (74.27 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2022 1:07:30pm UTC |
| Race Finish | March 15, 2022 1:08:44pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. monsta_001 (69.94 wpm) |
| Accuracy | 95.0% |
| Points | 45.13 |
| 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. |