View Pit Stop page for race #153 by scyx3 — Ghost race
| Official speed | 51.57 wpm (79.58 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2021 11:27:26am UTC |
| Race Finish | October 15, 2021 11:28:46am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. mukul27wno (39.96 wpm) |
| Accuracy | 94.0% |
| Points | 42.11 |
| 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. |