View Pit Stop page for race #356 by k_typing — Ghost race
View profile for Kaito (k_typing)
| Official speed | 69.53 wpm (59.02 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2022 11:14:25pm UTC |
| Race Finish | May 16, 2022 11:15:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. faruzzy (64.99 wpm) 3. yyu2017 (56.29 wpm) 4. er1ze (45.65 wpm) 5. abdelshakour (45.07 wpm) |
| Accuracy | 98.0% |
| Points | 56.78 |
| 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. |