View Pit Stop page for race #4641 by kavan044 — Ghost race
View profile for Kavan (kavan044)
| Official speed | 72.84 wpm (56.34 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2023 2:12:12am UTC |
| Race Finish | May 9, 2023 2:13:09am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. typist2021 (61.94 wpm) |
| Accuracy | 99.0% |
| Points | 59.48 |
| 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. |