View Pit Stop page for race #62 by 1t_r3a11y_h4rtz — Ghost race
View profile for Earl (1t_r3a11y_h4rtz)
| Official speed | 78.48 wpm (52.29 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2021 5:30:14am UTC |
| Race Finish | June 24, 2021 5:31:06am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. amoz11 (86.29 wpm) 2. scraex (86.23 wpm) |
| Accuracy | 98.0% |
| Points | 64.09 |
| 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. |