View Pit Stop page for race #18127 by lsk133 — Ghost race
View profile for kentlim (lsk133)
| Official speed | 67.91 wpm (60.43 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2023 6:23:52am UTC |
| Race Finish | January 20, 2023 6:24:52am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. bilboballins (96.54 wpm) 2. mellanik (88.79 wpm) 3. writfate (74.83 wpm) 5. arefinite (63.58 wpm) |
| Accuracy | 98.0% |
| Points | 55.46 |
| 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. |