View Pit Stop page for race #56 by cuanim — Ghost race
View profile for cuanim (cuanim)
| Official speed | 55.27 wpm (74.25 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2022 5:10:56am UTC |
| Race Finish | April 28, 2022 5:12:10am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. vixt (111.62 wpm) 2. monson312 (78.91 wpm) 3. vedanticscholar (66.87 wpm) |
| Accuracy | 97.0% |
| Points | 45.14 |
| 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. |