View Pit Stop page for race #8876 by chemicsbear — Ghost race
View profile for ryan (chemicsbear)
| Official speed | 73.63 wpm (55.74 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2021 1:30:14pm UTC |
| Race Finish | January 11, 2021 1:31:10pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. speedzter_r8cer (79.31 wpm) 2. mings7 (74.47 wpm) 4. orthocresol (69.00 wpm) |
| Accuracy | 96.0% |
| Points | 60.13 |
| 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. |