View Pit Stop page for race #60 by zarvegazus — Ghost race
View profile for ZarVegazus (zarvegazus)
| Official speed | 71.28 wpm (57.58 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2021 3:05:22am UTC |
| Race Finish | March 4, 2021 3:06:19am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. daimarco11 (49.49 wpm) |
| Accuracy | 97.0% |
| Points | 58.21 |
| 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. |