View Pit Stop page for race #63 by owenlie — Ghost race
View profile for Qontlo (owenlie)
| Official speed | 62.76 wpm (65.39 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2019 10:12:22am UTC |
| Race Finish | July 5, 2019 10:13:28am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. shpak_george (68.74 wpm) 5. batiskaf (47.84 wpm) |
| Accuracy | 98.0% |
| Points | 51.25 |
| 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. |