View Pit Stop page for race #1025 by opik11o22o12 — Ghost race
View profile for Taufik (opik11o22o12)
| Official speed | 57.19 wpm (71.76 seconds elapsed during race) |
|---|---|
| Race Start | December 3, 2018 8:32:48am UTC |
| Race Finish | December 3, 2018 8:34:00am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. flexmaster3000 (77.35 wpm) 4. bluejay87652 (55.35 wpm) |
| Accuracy | 96.0% |
| Points | 46.71 |
| 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. |