View Pit Stop page for race #281 by sophiehahah — Ghost race
View profile for sophie (sophiehahah)
| Official speed | 62.98 wpm (65.16 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2022 6:44:43pm UTC |
| Race Finish | September 20, 2022 6:45:48pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. rabiulislam9 (57.03 wpm) |
| Accuracy | 96.0% |
| Points | 51.44 |
| 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. |