View Pit Stop page for race #1986 by touchtypepracticer69 — Ghost race
View profile for touchtypepracticer69 (touchtypepracticer69)
| Official speed | 70.84 wpm (57.93 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2021 7:32:54am UTC |
| Race Finish | March 27, 2021 7:33:52am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. why8n (63.37 wpm) |
| Accuracy | 98.0% |
| Points | 57.85 |
| 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. |