View Pit Stop page for race #13 by olman — Ghost race
| Official speed | 50.15 wpm (81.83 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2021 2:48:16am UTC |
| Race Finish | January 5, 2021 2:49:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. eniruure (47.67 wpm) |
| Accuracy | 96.0% |
| Points | 40.96 |
| 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. |