View Pit Stop page for race #1526 by ayorgo — Ghost race
View profile for ayorgo (ayorgo)
| Official speed | 64.36 wpm (63.77 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2021 7:46:28am UTC |
| Race Finish | November 15, 2021 7:47:32am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. sam_at_40wpm (75.70 wpm) |
| Accuracy | 97.0% |
| Points | 52.56 |
| 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. |