View Pit Stop page for race #3108 by zyrch — Ghost race
View profile for zyrch (zyrch)
| Official speed | 60.55 wpm (67.78 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2021 5:30:45pm UTC |
| Race Finish | May 31, 2021 5:31:53pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. karll_k (74.42 wpm) 5. mazam216 (60.21 wpm) |
| Accuracy | 96.0% |
| Points | 49.45 |
| 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. |