View Pit Stop page for race #319 by kimhanxd — Ghost race
View profile for Kimss (kimhanxd)
| Official speed | 62.67 wpm (65.49 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2021 9:28:13am UTC |
| Race Finish | April 26, 2021 9:29:19am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. maxpage (58.87 wpm) |
| Accuracy | 92.0% |
| Points | 51.18 |
| 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. |