View Pit Stop page for race #64 by thebauffs — Ghost race
View profile for Tommy (thebauffs)
| Official speed | 49.40 wpm (83.08 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2023 8:42:07am UTC |
| Race Finish | May 27, 2023 8:43:30am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. snekchrmr (41.26 wpm) |
| Accuracy | 96.0% |
| Points | 40.35 |
| 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. |