View Pit Stop page for race #57 by scollon — Ghost race
View profile for scollon (scollon)
| Official speed | 69.30 wpm (59.22 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2021 11:24:45pm UTC |
| Race Finish | January 25, 2021 11:25:44pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. raspyspartan (77.89 wpm) 3. dakotathesock (69.27 wpm) |
| Accuracy | 94.0% |
| Points | 56.60 |
| 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. |