View Pit Stop page for race #179 by carltonbanks1 — Ghost race
View profile for H (carltonbanks1)
| Official speed | 60.86 wpm (67.43 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2021 2:30:23pm UTC |
| Race Finish | July 16, 2021 2:31:30pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. aglutamate2 (58.28 wpm) 3. typing_master000 (52.17 wpm) |
| Accuracy | 95.0% |
| Points | 49.70 |
| 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. |