View Pit Stop page for race #219 by alabh — Ghost race
| Official speed | 72.13 wpm (56.90 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2021 10:38:17am UTC |
| Race Finish | January 23, 2021 10:39:14am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. fujimaaa (58.71 wpm) 4. lukaras1996 (51.80 wpm) |
| Accuracy | 97.0% |
| Points | 58.91 |
| 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. |