View Pit Stop page for race #1488 by hackyzack17 — Ghost race
View profile for Zack (hackyzack17)
| Official speed | 75.12 wpm (54.63 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2023 6:46:46am UTC |
| Race Finish | January 14, 2023 6:47:40am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. beansbeansbeans (91.96 wpm) 3. rilee_h443 (85.22 wpm) 4. antifragile (75.95 wpm) |
| Accuracy | 96.0% |
| Points | 61.35 |
| 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. |