View Pit Stop page for race #2748 by thestonedpotato — Ghost race
View profile for ryleigh (thestonedpotato)
| Official speed | 71.55 wpm (57.36 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2022 11:05:08pm UTC |
| Race Finish | June 13, 2022 11:06:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. axkz (55.67 wpm) |
| Accuracy | 96.0% |
| Points | 58.43 |
| 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. |