View Pit Stop page for race #377 by lankyfranky — Ghost race
View profile for Jack (lankyfranky)
| Official speed | 64.47 wpm (63.66 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2021 7:13:54pm UTC |
| Race Finish | March 4, 2021 7:14:58pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. chloeavalonb (48.83 wpm) 4. rosy_notqwerty (41.73 wpm) |
| Accuracy | 96.0% |
| Points | 52.65 |
| 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. |