View Pit Stop page for race #2326 by frxnny — Ghost race
View profile for fr9nny (frxnny)
| Official speed | 71.79 wpm (57.17 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2021 7:45:36pm UTC |
| Race Finish | March 15, 2021 7:46:33pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. lelgetrekt (76.57 wpm) 3. iwanna_typefast (69.04 wpm) |
| Accuracy | 95.0% |
| Points | 58.63 |
| 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. |