View Pit Stop page for race #4866 by samy_mohsen — Ghost race
View profile for samy (samy_mohsen)
| Official speed | 58.89 wpm (69.69 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2023 5:50:05pm UTC |
| Race Finish | March 6, 2023 5:51:15pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kiwaa (59.56 wpm) 4. plasticgerm8702 (48.71 wpm) |
| Accuracy | 93.0% |
| Points | 48.09 |
| 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. |