View Pit Stop page for race #3557 by tsukerk1 — Ghost race
View profile for Nurbek (tsukerk1)
| Official speed | 64.26 wpm (63.87 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2020 3:54:27pm UTC |
| Race Finish | November 24, 2020 3:55:30pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vyx21 (75.67 wpm) |
| Accuracy | 96.0% |
| Points | 52.48 |
| 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. |