View Pit Stop page for race #1339 by amsua99 — Ghost race
View profile for Marcelo (amsua99)
| Official speed | 72.97 wpm (56.24 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2022 12:20:16am UTC |
| Race Finish | May 4, 2022 12:21:12am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. atduffaut (79.62 wpm) 4. zettime (61.94 wpm) |
| Accuracy | 97.0% |
| Points | 59.59 |
| 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. |