View Pit Stop page for race #1133 by zyrch — Ghost race
View profile for zyrch (zyrch)
| Official speed | 53.72 wpm (76.40 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2020 1:50:56pm UTC |
| Race Finish | November 9, 2020 1:52:12pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. bubu2006 (47.30 wpm) |
| Accuracy | 98.0% |
| Points | 43.87 |
| 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. |