View Pit Stop page for race #54 by x172018 — Ghost race
View profile for X17 (x172018)
| Official speed | 92.95 wpm (44.15 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2021 4:46:05pm UTC |
| Race Finish | March 4, 2021 4:46:49pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. devgiri0082 (52.61 wpm) |
| Accuracy | 100.0% |
| Points | 75.91 |
| 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. |