View Pit Stop page for race #122 by frangje — Ghost race
View profile for Vilde (frangje)
| Official speed | 54.85 wpm (74.82 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2021 1:25:50pm UTC |
| Race Finish | March 18, 2021 1:27:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. aaaallleen (57.70 wpm) 3. mohammad__ (54.21 wpm) 4. tye642 (51.77 wpm) |
| Accuracy | 97.0% |
| Points | 44.80 |
| 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. |