View Pit Stop page for race #146 by neptorsv — Ghost race
View profile for no (neptorsv)
| Official speed | 66.01 wpm (62.17 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2021 3:00:05pm UTC |
| Race Finish | March 27, 2021 3:01:07pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. kermitfrog0611 (68.68 wpm) |
| Accuracy | 97.0% |
| Points | 53.91 |
| 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. |