View Pit Stop page for race #317 by thetypingnerd852 — Ghost race
View profile for thetypingnerd852 (thetypingnerd852)
| Official speed | 61.18 wpm (67.08 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2022 6:07:16am UTC |
| Race Finish | December 17, 2022 6:08:23am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. fazlerabbi23 (38.37 wpm) |
| Accuracy | 97.0% |
| Points | 49.96 |
| 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. |