View Pit Stop page for race #9 by blanco237 — Ghost race
View profile for Blanco (blanco237)
| Official speed | 51.61 wpm (79.52 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2022 4:52:59pm UTC |
| Race Finish | May 22, 2022 4:54:19pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. nguyenmichaelm (66.82 wpm) 2. flamingfalcon (58.75 wpm) 3. faluda (55.69 wpm) |
| Accuracy | 94.0% |
| Points | 42.15 |
| 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. |