View Pit Stop page for race #59 by kapi2667 — Ghost race
View profile for hoa (kapi2667)
| Official speed | 56.78 wpm (72.28 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2022 4:59:54am UTC |
| Race Finish | February 8, 2022 5:01:06am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. arman15 (78.34 wpm) |
| Accuracy | 96.0% |
| Points | 46.37 |
| 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. |