View Pit Stop page for race #517 by hy_1314 — Ghost race
View profile for SCUT-黄光积 (hy_1314)
| Official speed | 40.55 wpm (101.21 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2021 10:23:27am UTC |
| Race Finish | March 12, 2021 10:25:08am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. setonsgrandpa (56.31 wpm) 3. hktitof (51.78 wpm) |
| Accuracy | 93.0% |
| Points | 33.12 |
| 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. |