View Pit Stop page for race #2485 by aeonxr — Ghost race
View profile for AeonXr (aeonxr)
| Official speed | 53.94 wpm (76.08 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2021 3:43:41pm UTC |
| Race Finish | March 31, 2021 3:44:57pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. yellowleaf (71.04 wpm) 3. protiknag (55.06 wpm) 5. leosmrdljak (46.45 wpm) |
| Accuracy | 93.0% |
| Points | 44.05 |
| 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. |