View Pit Stop page for race #863 by jackthesnacc — Ghost race
View profile for Jack (jackthesnacc)
| Official speed | 64.15 wpm (63.98 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2022 8:09:21pm UTC |
| Race Finish | January 19, 2022 8:10:25pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. airicc (68.92 wpm) 4. iowahawkeyesrul_06 (62.02 wpm) 5. saquelain (50.45 wpm) |
| Accuracy | 96.0% |
| Points | 52.39 |
| 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. |