View Pit Stop page for race #605 by asdnmnbdn — Ghost race
View profile for Asadbek (asdnmnbdn)
| Official speed | 59.46 wpm (69.02 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2022 6:29:15am UTC |
| Race Finish | May 2, 2022 6:30:24am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kangaroocruz (61.15 wpm) 4. qwerty_08 (48.87 wpm) |
| Accuracy | 96.0% |
| Points | 48.56 |
| 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. |