View Pit Stop page for race #17 by donish — Ghost race
View profile for Danish (donish)
| Official speed | 63.52 wpm (64.61 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2021 9:14:22am UTC |
| Race Finish | November 2, 2021 9:15:27am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. breakingpoint1 (58.88 wpm) |
| Accuracy | 97.0% |
| Points | 51.88 |
| 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. |