View Pit Stop page for race #156 by jacob0174 — Ghost race
View profile for Jake (jacob0174)
| Official speed | 63.99 wpm (64.13 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2018 1:27:06am UTC |
| Race Finish | June 23, 2018 1:28:10am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jeff7263 (47.91 wpm) 4. what_is_pain (47.91 wpm) 5. bbellis (46.45 wpm) |
| Accuracy | 96.0% |
| Points | 52.26 |
| 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. |