View Pit Stop page for race #1229 by rbajko — Ghost race
| Official speed | 61.66 wpm (66.56 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2021 2:29:22am UTC |
| Race Finish | March 12, 2021 2:30:28am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. es305 (81.17 wpm) |
| Accuracy | 96.0% |
| Points | 50.36 |
| 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. |