View Pit Stop page for race #49 by typewritermonkey — Ghost race
View profile for Sophie (typewritermonkey)
| Official speed | 52.95 wpm (77.51 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2022 12:59:45pm UTC |
| Race Finish | March 15, 2022 1:01:03pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. fryzigg (89.48 wpm) 2. siddharth_giri (76.38 wpm) |
| Accuracy | 94.0% |
| Points | 43.24 |
| 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. |