View Pit Stop page for race #341 by get_on_board — Ghost race
View profile for get_on_board (get_on_board)
| Official speed | 67.17 wpm (61.10 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2021 1:09:22pm UTC |
| Race Finish | May 13, 2021 1:10:23pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. hamoivu (72.91 wpm) 2. bonogo123 (69.07 wpm) 4. bigtripod (66.31 wpm) |
| Accuracy | 95.0% |
| Points | 54.85 |
| 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. |