View Pit Stop page for race #909 by typelatte — Ghost race
View profile for TypeLatte (typelatte)
| Official speed | 35.02 wpm (117.19 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 12:28:04pm UTC |
| Race Finish | March 7, 2021 12:30:02pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. aarush_ (48.31 wpm) 2. peralta11 (36.52 wpm) |
| Accuracy | 95.0% |
| Points | 28.60 |
| 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. |