View Pit Stop page for race #7134 by anant059 — Ghost race
View profile for anant (anant059)
| Official speed | 64.38 wpm (63.75 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2022 1:13:45pm UTC |
| Race Finish | September 21, 2022 1:14:49pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. typintypist (64.44 wpm) |
| Accuracy | 98.0% |
| Points | 52.58 |
| 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. |