View Pit Stop page for race #6669 by pjottur — Ghost race
View profile for Typer (pjottur)
| Official speed | 59.87 wpm (68.55 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2021 9:21:32am UTC |
| Race Finish | June 25, 2021 9:22:41am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 98.0% |
| Points | 48.89 |
| 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. |