View Pit Stop page for race #2036 by noobmaster19 — Ghost race
View profile for Quitter (noobmaster19)
| Official speed | 60.55 wpm (67.78 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2022 5:24:41am UTC |
| Race Finish | October 24, 2022 5:25:49am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. jbcabintoy14 (93.72 wpm) 3. uniwite (78.97 wpm) 5. jcutty (59.89 wpm) |
| Accuracy | 95.0% |
| Points | 49.45 |
| 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. |