View Pit Stop page for race #1 by i_lancaster — Ghost race
View profile for Lancaster (i_lancaster)
Official speed | 28.70 wpm (143.00 seconds elapsed during race) |
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Race Start | November 30, 2018 3:26:23pm UTC |
Race Finish | November 30, 2018 3:28:46pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. krishnasai3cks (44.12 wpm) |
Accuracy | 94.0% |
Points | 23.44 |
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. |