View Pit Stop page for race #388 by tonytryhard — Ghost race
View profile for why am i so slow (tonytryhard)
Official speed | 75.53 wpm (54.34 seconds elapsed during race) |
---|---|
Race Start | March 6, 2021 9:46:40am UTC |
Race Finish | March 6, 2021 9:47:35am UTC |
Outcome | No win (2 of 5) |
Opponents |
4. eldorb (51.36 wpm) |
Accuracy | 96.0% |
Points | 61.68 |
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. |