View Pit Stop page for race #10785 by ggaarryy12340 — Ghost race
View profile for Gary (ggaarryy12340)
| Official speed | 59.75 wpm (68.69 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2021 7:05:58am UTC |
| Race Finish | January 13, 2021 7:07:07am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. whimsical_will (105.03 wpm) 3. ff316 (68.85 wpm) |
| Accuracy | 96.0% |
| Points | 48.79 |
| 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. |