View Pit Stop page for race #5661 by memming — Ghost race
View profile for Memming (qwerty) (memming)
| Official speed | 92.45 wpm (44.39 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2021 2:45:58pm UTC |
| Race Finish | May 5, 2021 2:46:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. protyper_rahulganesh (80.92 wpm) 5. bn_mouad (65.13 wpm) |
| Accuracy | 97.0% |
| Points | 75.50 |
| 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. |