View Pit Stop page for race #169 by damasterofcoin — Ghost race
View profile for coin (damasterofcoin)
| Official speed | 75.91 wpm (54.06 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2021 7:55:29am UTC |
| Race Finish | August 15, 2021 7:56:23am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. brynnyg (69.63 wpm) 5. _hello_world (56.20 wpm) |
| Accuracy | 97.0% |
| Points | 61.99 |
| 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. |