View Pit Stop page for race #353 by ivanchok — Ghost race
View profile for ivan (ivanchok)
| Official speed | 79.82 wpm (51.42 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2021 9:04:44am UTC |
| Race Finish | June 11, 2021 9:05:35am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. sealnot123 (69.64 wpm) |
| Accuracy | 99.0% |
| Points | 65.19 |
| 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. |