View Pit Stop page for race #4113 by dpsimi — Ghost race
View profile for David (dpsimi)
| Official speed | 67.18 wpm (61.09 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2021 7:33:05am UTC |
| Race Finish | January 17, 2021 7:34:06am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. keifermatthew (83.24 wpm) 3. itsjerr (59.88 wpm) 4. guywolf33 (55.11 wpm) |
| Accuracy | 96.0% |
| Points | 54.87 |
| 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. |