View Pit Stop page for race #164 by amogus6969 — Ghost race
View profile for swag (amogus6969)
| Official speed | 72.18 wpm (56.86 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2021 9:59:48am UTC |
| Race Finish | August 23, 2021 10:00:45am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. huy_truong_le (73.53 wpm) 3. hypeiron (71.20 wpm) |
| Accuracy | 96.0% |
| Points | 58.95 |
| 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. |