View Pit Stop page for race #619 by fabricez — Ghost race
View profile for Fabrice (fabricez)
| Official speed | 53.80 wpm (76.28 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2021 3:52:07pm UTC |
| Race Finish | April 5, 2021 3:53:23pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. floppying (62.48 wpm) 2. laugejuul14 (58.34 wpm) |
| Accuracy | 96.0% |
| Points | 43.94 |
| 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. |