View Pit Stop page for race #30889 by julsdgreat — Ghost race
View profile for julsdgreat (julsdgreat)
| Official speed | 72.78 wpm (56.39 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2022 4:05:31am UTC |
| Race Finish | October 18, 2022 4:06:27am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. geosyog (95.54 wpm) 2. slethron (81.59 wpm) |
| Accuracy | 98.0% |
| Points | 59.44 |
| 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. |