View Pit Stop page for race #1037 by kektorkuan — Ghost race
View profile for kektor (kektorkuan)
| Official speed | 66.13 wpm (62.06 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2021 2:38:04pm UTC |
| Race Finish | June 14, 2021 2:39:06pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tom020900 (88.54 wpm) 3. dsa8 (70.35 wpm) 5. viper3315 (62.39 wpm) |
| Accuracy | 97.0% |
| Points | 54.01 |
| 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. |