View Pit Stop page for race #1533 by n3ug13rd3 — Ghost race
View profile for AgniArse (n3ug13rd3)
| Official speed | 59.99 wpm (68.41 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2021 4:57:24pm UTC |
| Race Finish | May 15, 2021 4:58:33pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. newbie24082002 (65.05 wpm) 3. procrastinator4life (57.11 wpm) |
| Accuracy | 94.0% |
| Points | 48.99 |
| 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. |