View Pit Stop page for race #555 by ortxn — Ghost race
View profile for Orton (ortxn)
| Official speed | 76.03 wpm (53.98 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2023 4:09:40pm UTC |
| Race Finish | March 3, 2023 4:10:34pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. suman1998 (65.64 wpm) 4. ldlib (65.01 wpm) |
| Accuracy | 97.0% |
| Points | 62.09 |
| 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. |