View Pit Stop page for race #6574 by haavga — Ghost race
View profile for Håvard (haavga)
| Official speed | 65.11 wpm (63.03 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2022 5:01:14pm UTC |
| Race Finish | March 23, 2022 5:02:17pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. nam_nai (68.99 wpm) 3. n___ (64.63 wpm) |
| Accuracy | 98.0% |
| Points | 53.17 |
| 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. |