View Pit Stop page for race #249 by mewto012 — Ghost race
View profile for Domo (mewto012)
| Official speed | 86.72 wpm (47.32 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2021 9:31:59pm UTC |
| Race Finish | July 9, 2021 9:32:46pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. typeracer21st (57.70 wpm) |
| Accuracy | 96.0% |
| Points | 70.82 |
| 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. |