View Pit Stop page for race #15 by db_21 — Ghost race
| Official speed | 59.87 wpm (68.55 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2020 5:57:57pm UTC |
| Race Finish | March 1, 2020 5:59:05pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. bgrade (69.14 wpm) |
| Accuracy | 95.0% |
| Points | 48.90 |
| 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. |