View Pit Stop page for race #3282 by rubixon — Ghost race
View profile for Vincent (rubixon)
| Official speed | 54.92 wpm (74.73 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2022 11:22:46am UTC |
| Race Finish | December 19, 2022 11:24:01am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. neayd (68.05 wpm) 3. liadali_79 (56.99 wpm) 5. budy_certain (45.69 wpm) |
| Accuracy | 96.0% |
| Points | 44.85 |
| 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. |