View Pit Stop page for race #1036 by robsonwp — Ghost race
View profile for Robsonwp (robsonwp)
| Official speed | 71.59 wpm (57.33 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2021 4:54:00pm UTC |
| Race Finish | May 2, 2021 4:54:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. akk3120001 (66.53 wpm) 4. lylehti (49.68 wpm) |
| Accuracy | 97.0% |
| Points | 58.47 |
| 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. |