View Pit Stop page for race #102531 by rilee_h443 — Ghost race
View profile for rilee_h443 (rilee_h443)
| Official speed | 117.32 wpm (34.98 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2023 5:03:17am UTC |
| Race Finish | May 15, 2023 5:03:52am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. caljak (76.59 wpm) |
| Accuracy | 99.0% |
| Points | 95.81 |
| 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. |