View Pit Stop page for race #149 by kevinchang823 — Ghost race
View profile for Kevin (kevinchang823)
| Official speed | 49.58 wpm (82.78 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2021 5:20:44am UTC |
| Race Finish | October 10, 2021 5:22:06am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. 0p3r4t0r (62.36 wpm) |
| Accuracy | 96.0% |
| Points | 40.49 |
| 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. |