View Pit Stop page for race #204 by practicingtouchwriting — Ghost race
View profile for PracticeTouch (practicingtouchwriting)
| Official speed | 29.18 wpm (140.64 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2021 11:24:19am UTC |
| Race Finish | January 7, 2021 11:26:39am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 91.0% |
| Points | 23.83 |
| 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. |