View Pit Stop page for race #929 by nguyenmichaelm — Ghost race
View profile for Michael (nguyenmichaelm)
| Official speed | 66.82 wpm (61.42 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2022 4:52:59pm UTC |
| Race Finish | May 22, 2022 4:54:01pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. flamingfalcon (58.75 wpm) 3. faluda (55.69 wpm) 4. blanco237 (51.61 wpm) |
| Accuracy | 97.0% |
| Points | 54.57 |
| 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. |