View Pit Stop page for race #211 by huy_truong_le — Ghost race
View profile for Huoi (huy_truong_le)
| Official speed | 73.53 wpm (55.81 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2021 9:59:48am UTC |
| Race Finish | August 23, 2021 10:00:44am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. amogus6969 (72.18 wpm) 3. hypeiron (71.20 wpm) |
| Accuracy | 96.0% |
| Points | 60.05 |
| 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. |