View Pit Stop page for race #1152 by lmao1629 — Ghost race
View profile for Lmao1629 (lmao1629)
| Official speed | 72.43 wpm (56.66 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2019 11:13:16am UTC |
| Race Finish | December 5, 2019 11:14:13am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. ali110imdad (77.51 wpm) 4. bomnom (74.35 wpm) |
| Accuracy | 97.0% |
| Points | 59.15 |
| 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. |