View Pit Stop page for race #2420 by bryz2k3 — Ghost race
View profile for Bryz (bryz2k3)
| Official speed | 62.16 wpm (66.02 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2020 1:33:51am UTC |
| Race Finish | November 2, 2020 1:34:57am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. motivatorman (79.96 wpm) |
| Accuracy | 96.0% |
| Points | 50.76 |
| 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. |