View Pit Stop page for race #549 by sarmstrong78 — Ghost race
View profile for Seth (sarmstrong78)
| Official speed | 78.37 wpm (52.37 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2021 5:42:04pm UTC |
| Race Finish | June 4, 2021 5:42:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. amelia03 (73.02 wpm) 4. muphine (55.77 wpm) |
| Accuracy | 98.0% |
| Points | 64.00 |
| 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. |