View Pit Stop page for race #504 by jhelnv3 — Ghost race
View profile for Jasperson Heln (jhelnv3)
| Official speed | 69.02 wpm (59.46 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2021 8:12:56am UTC |
| Race Finish | December 16, 2021 8:13:55am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kevin_zhang (70.57 wpm) |
| Accuracy | 97.0% |
| Points | 56.37 |
| 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. |