View Pit Stop page for race #169 by 2dnas — Ghost race
View profile for 2dnas (2dnas)
| Official speed | 64.13 wpm (63.99 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2021 2:21:25pm UTC |
| Race Finish | October 8, 2021 2:22:29pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. senteran (75.67 wpm) |
| Accuracy | 96.0% |
| Points | 52.37 |
| 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. |