View Pit Stop page for race #785 by baiyshbaike — Ghost race
View profile for Baiyshbaike (baiyshbaike)
| Official speed | 52.06 wpm (78.83 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2022 8:08:57pm UTC |
| Race Finish | May 29, 2022 8:10:16pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. xavi1123 (53.37 wpm) |
| Accuracy | 95.0% |
| Points | 42.51 |
| 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. |