View Pit Stop page for race #1378 by n8nny — Ghost race
View profile for n8nny (n8nny)
| Official speed | 60.86 wpm (67.43 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2021 2:17:47pm UTC |
| Race Finish | February 9, 2021 2:18:54pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. tsaraf (63.48 wpm) 4. aiman_a (53.94 wpm) |
| Accuracy | 97.0% |
| Points | 49.70 |
| 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. |