View Pit Stop page for race #2386 by gurundus — Ghost race
View profile for Cameron (gurundus)
| Official speed | 64.08 wpm (64.04 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2021 5:39:01pm UTC |
| Race Finish | March 16, 2021 5:40:05pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. learning_dvorak826 (40.93 wpm) |
| Accuracy | 99.0% |
| Points | 52.33 |
| 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. |