View Pit Stop page for race #15 by samunbg — Ghost race
View profile for TypeMachine| (samunbg)
| Official speed | 55.88 wpm (73.44 seconds elapsed during race) |
|---|---|
| Race Start | January 22, 2018 7:50:13pm UTC |
| Race Finish | January 22, 2018 7:51:26pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vigilante434 (61.98 wpm) 3. murtaza_799 (45.27 wpm) 4. keykjs (44.49 wpm) 5. liamyoell (43.15 wpm) |
| Accuracy | 97.0% |
| Points | 45.63 |
| 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. |