View Pit Stop page for race #7135 by kroken_keyboard — Ghost race
View profile for Vu (kroken_keyboard)
| Official speed | 64.92 wpm (63.22 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2023 10:39:47am UTC |
| Race Finish | May 25, 2023 10:40:51am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. shaker_faker (67.35 wpm) 3. goose_nik (64.14 wpm) |
| Accuracy | 96.0% |
| Points | 53.01 |
| 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. |