View Pit Stop page for race #84 by bart33 — Ghost race
| Official speed | 53.21 wpm (77.13 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2019 2:01:13am UTC |
| Race Finish | August 13, 2019 2:02:30am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. hlynur_ingi (55.73 wpm) 4. wenxin (50.94 wpm) |
| Accuracy | 97.0% |
| Points | 43.45 |
| 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. |