View Pit Stop page for race #7551 by amoz11 — Ghost race
View profile for amoz r (amoz11)
| Official speed | 86.29 wpm (47.56 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2021 5:30:14am UTC |
| Race Finish | June 24, 2021 5:31:02am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. scraex (86.23 wpm) 3. 1t_r3a11y_h4rtz (78.48 wpm) |
| Accuracy | 96.0% |
| Points | 70.47 |
| 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. |