View Pit Stop page for race #362 by humanoidn — Ghost race
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Official speed | 68.52 wpm (59.89 seconds elapsed during race) |
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Race Start | March 24, 2021 4:50:38pm UTC |
Race Finish | March 24, 2021 4:51:37pm UTC |
Outcome | No win (3 of 5) |
Opponents |
4. devfahad (68.03 wpm) |
Accuracy | 96.0% |
Points | 55.96 |
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. |