View Pit Stop page for race #198 by pg191919 — Ghost race
View profile for Parker (pg191919)
| Official speed | 64.55 wpm (63.58 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2021 7:59:31pm UTC |
| Race Finish | December 27, 2021 8:00:35pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. asdfgdsf (71.24 wpm) |
| Accuracy | 96.0% |
| Points | 52.71 |
| 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. |