View Pit Stop page for race #26507 by doquannnn — Ghost race
View profile for doquan (doquannnn)
| Official speed | 90.57 wpm (45.31 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2021 9:58:29am UTC |
| Race Finish | October 9, 2021 9:59:14am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. gushinartem (71.44 wpm) |
| Accuracy | 98.0% |
| Points | 73.96 |
| 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. |