View Pit Stop page for race #451 by sharkey111 — Ghost race
View profile for Max (sharkey111)
| Official speed | 52.95 wpm (77.51 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2021 8:27:02pm UTC |
| Race Finish | October 7, 2021 8:28:19pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. gusm09 (73.47 wpm) |
| Accuracy | 98.0% |
| Points | 43.24 |
| 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. |