View Pit Stop page for race #130 by carlofletcher — Ghost race
View profile for Carlo (carlofletcher)
| Official speed | 90.59 wpm (45.30 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2021 7:47:43am UTC |
| Race Finish | May 2, 2021 7:48:29am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. regretfulsalsa (70.04 wpm) 4. guest_username (66.51 wpm) 5. ledger67 (57.44 wpm) |
| Accuracy | 98.0% |
| Points | 73.98 |
| 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. |