View Pit Stop page for race #55 by vzvz — Ghost race
| Official speed | 70.63 wpm (58.11 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2019 9:29:53am UTC |
| Race Finish | June 23, 2019 9:30:51am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. manish8972 (63.36 wpm) |
| Accuracy | 97.0% |
| Points | 57.68 |
| 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. |