View Pit Stop page for race #237 by marcp3k — Ghost race
View profile for Marc (marcp3k)
| Official speed | 96.26 wpm (42.63 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2022 8:18:36pm UTC |
| Race Finish | September 17, 2022 8:19:18pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tamas (95.27 wpm) 3. nforcer (84.33 wpm) 4. apoplexy2001 (74.50 wpm) |
| Accuracy | 97.0% |
| Points | 78.62 |
| 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. |