View Pit Stop page for race #766 by loopy_oopy — Ghost race
View profile for Loopy (loopy_oopy)
| Official speed | 66.16 wpm (62.03 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2022 7:07:04am UTC |
| Race Finish | May 18, 2022 7:08:06am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. herrohowyoudoin (71.70 wpm) |
| Accuracy | 96.0% |
| Points | 54.03 |
| 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. |