View Pit Stop page for race #89 by sparkyboomboomman — Ghost race
View profile for Raewyn (sparkyboomboomman)
| Official speed | 65.98 wpm (62.20 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2021 3:28:40pm UTC |
| Race Finish | February 11, 2021 3:29:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vivalahelios (63.82 wpm) 3. learning_workman (51.24 wpm) 5. geoooooooo (45.83 wpm) |
| Accuracy | 96.0% |
| Points | 53.88 |
| 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. |