View Pit Stop page for race #1737 by bloncing — Ghost race
View profile for bloncing (bloncing)
| Official speed | 65.14 wpm (63.00 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2021 2:43:54am UTC |
| Race Finish | October 17, 2021 2:44:57am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. fhvirus (71.80 wpm) |
| Accuracy | 96.0% |
| Points | 53.20 |
| 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. |