View Pit Stop page for race #384 by buzzpmikey — Ghost race
View profile for mikey (buzzpmikey)
| Official speed | 87.23 wpm (47.05 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2021 6:52:46pm UTC |
| Race Finish | August 30, 2021 6:53:33pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. hjl316ygh489yu (85.34 wpm) 3. dgoma52 (72.92 wpm) 5. falitac (63.19 wpm) |
| Accuracy | 97.0% |
| Points | 71.24 |
| 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. |