View Pit Stop page for race #10636 by ripx — Ghost race
| Official speed | 63.52 wpm (64.61 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2019 7:33:21pm UTC |
| Race Finish | December 31, 2019 7:34:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. melotea (56.87 wpm) |
| Accuracy | 97.0% |
| Points | 51.87 |
| 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. |