View Pit Stop page for race #162 by laplace_ — Ghost race
View profile for Jomblo (laplace_)
| Official speed | 79.86 wpm (51.39 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2019 11:03:14am UTC |
| Race Finish | May 8, 2019 11:04:05am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. elliot_notts (86.12 wpm) 3. riskirw (71.32 wpm) |
| Accuracy | 96.0% |
| Points | 65.22 |
| 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. |