View Pit Stop page for race #12494 by omega5002 — Ghost race
View profile for T (omega5002)
| Official speed | 79.91 wpm (51.36 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2022 2:52:30am UTC |
| Race Finish | May 18, 2022 2:53:22am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. dohrn1i (74.20 wpm) 3. joshmeisterr (73.44 wpm) 4. slowly_but_sure (58.33 wpm) |
| Accuracy | 97.0% |
| Points | 65.26 |
| 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. |