View Pit Stop page for race #1096 by touchtypingprogression — Ghost race
View profile for Touchtyping (touchtypingprogression)
Official speed | 74.43 wpm (55.14 seconds elapsed during race) |
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Race Start | January 11, 2022 11:00:50pm UTC |
Race Finish | January 11, 2022 11:01:45pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 95.0% |
Points | 60.78 |
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. |