View Pit Stop page for race #2105 by hk_l — Ghost race
View profile for lilnfh (hk_l)
| Official speed | 61.41 wpm (66.83 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2020 4:17:18am UTC |
| Race Finish | August 14, 2020 4:18:25am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. thehobbit6937 (49.71 wpm) |
| Accuracy | 96.0% |
| Points | 50.15 |
| 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. |