View Pit Stop page for race #1621 by backjisceglia — Ghost race
View profile for gary (backjisceglia)
| Official speed | 60.49 wpm (67.85 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2021 4:57:26am UTC |
| Race Finish | April 29, 2021 4:58:34am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. e00d (91.83 wpm) 4. rajnishkumar31 (60.45 wpm) |
| Accuracy | 95.0% |
| Points | 49.40 |
| 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. |