View Pit Stop page for race #1731 by mousamlimbu — Ghost race
View profile for msm (mousamlimbu)
| Official speed | 60.34 wpm (68.01 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2022 1:52:53pm UTC |
| Race Finish | January 25, 2022 1:54:01pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. logan_pi (59.01 wpm) |
| Accuracy | 94.0% |
| Points | 49.28 |
| 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. |