View Pit Stop page for race #5967 by erickano — Ghost race
View profile for Erik (erickano)
| Official speed | 66.41 wpm (61.80 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2022 9:27:47pm UTC |
| Race Finish | April 17, 2022 9:28:49pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. lahmacun228 (63.29 wpm) 4. martinjegott (60.57 wpm) |
| Accuracy | 95.0% |
| Points | 54.23 |
| 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. |