View Pit Stop page for race #326 by prot64 — Ghost race
View profile for oleg (prot64)
| Official speed | 61.25 wpm (67.00 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2021 4:46:16pm UTC |
| Race Finish | September 17, 2021 4:47:23pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mc0sta (74.51 wpm) 3. annalie34 (58.95 wpm) |
| Accuracy | 97.0% |
| Points | 50.02 |
| 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. |