View Pit Stop page for race #5714 by cristicatalan — Ghost race
View profile for Cristi (cristicatalan)
| Official speed | 67.52 wpm (60.78 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2022 8:59:46am UTC |
| Race Finish | September 6, 2022 9:00:47am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. yonatanlib (57.79 wpm) |
| Accuracy | 99.0% |
| Points | 55.14 |
| 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. |