View Pit Stop page for race #368 by herrohowyoudoin — Ghost race
View profile for Mohit (herrohowyoudoin)
| Official speed | 71.70 wpm (57.24 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2022 7:07:04am UTC |
| Race Finish | May 18, 2022 7:08:01am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. loopy_oopy (66.16 wpm) |
| Accuracy | 95.0% |
| Points | 58.56 |
| 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. |