View Pit Stop page for race #2 by summer_2013 — Ghost race
View profile for Deng (summer_2013)
| Official speed | 41.36 wpm (99.23 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2022 3:33:32am UTC |
| Race Finish | May 14, 2022 3:35:12am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. stevesarb (46.75 wpm) |
| Accuracy | 91.0% |
| Points | 33.78 |
| 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. |