View Pit Stop page for race #1521 by lelgetrekt — Ghost race
View profile for lelgetrekt (lelgetrekt)
| Official speed | 85.73 wpm (47.87 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2021 9:33:14pm UTC |
| Race Finish | March 13, 2021 9:34:02pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. emmmmmmmaaaaa (70.93 wpm) 3. grrg (67.84 wpm) 4. jaalen21 (63.28 wpm) |
| Accuracy | 98.0% |
| Points | 70.01 |
| 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. |