View Pit Stop page for race #64 by vivalahelios — Ghost race
View profile for Helios (vivalahelios)
| Official speed | 63.82 wpm (64.31 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2021 3:28:40pm UTC |
| Race Finish | February 11, 2021 3:29:44pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. sparkyboomboomman (65.98 wpm) 3. learning_workman (51.24 wpm) 5. geoooooooo (45.83 wpm) |
| Accuracy | 97.0% |
| Points | 52.12 |
| 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. |