View Pit Stop page for race #302 by n3r3z — Ghost race
View profile for Andrew (n3r3z)
| Official speed | 46.49 wpm (88.28 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2022 6:56:56am UTC |
| Race Finish | September 27, 2022 6:58:25am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. zhora123 (62.36 wpm) |
| Accuracy | 97.0% |
| Points | 37.97 |
| 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. |