View Pit Stop page for race #9866 by jbcabintoy14 — Ghost race
View profile for adsfjk (jbcabintoy14)
| Official speed | 93.72 wpm (43.79 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2022 5:24:41am UTC |
| Race Finish | October 24, 2022 5:25:25am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. uniwite (78.97 wpm) 4. noobmaster19 (60.55 wpm) 5. jcutty (59.89 wpm) |
| Accuracy | 97.0% |
| Points | 76.54 |
| 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. |