View Pit Stop page for race #4142 by trotterspiglet — Ghost race
View profile for Jc9369 (trotterspiglet)
| Official speed | 61.44 wpm (66.80 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2022 11:00:37am UTC |
| Race Finish | August 3, 2022 11:01:44am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. cristicatalan (58.86 wpm) 4. nitrogen_addict (51.98 wpm) |
| Accuracy | 97.0% |
| Points | 50.17 |
| 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. |