View Pit Stop page for race #1466 by randybordovsky — Ghost race
View profile for Randy (randybordovsky)
| Official speed | 54.54 wpm (75.25 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2021 7:37:09am UTC |
| Race Finish | April 15, 2021 7:38:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. blastoise13524 (69.00 wpm) |
| Accuracy | 95.0% |
| Points | 44.54 |
| 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. |