View Pit Stop page for race #10913 by global_typer69 — Ghost race
View profile for Global (global_typer69)
| Official speed | 64.89 wpm (63.25 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2021 10:13:09pm UTC |
| Race Finish | November 23, 2021 10:14:12pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. lapampara69 (82.16 wpm) 3. kerdax (76.70 wpm) 4. joeyp123 (71.53 wpm) |
| Accuracy | 94.0% |
| Points | 52.99 |
| 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. |