View Pit Stop page for race #1808 by unworldlyfoot — Ghost race
View profile for Alex (unworldlyfoot)
| Official speed | 73.02 wpm (56.20 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2016 8:56:56am UTC |
| Race Finish | May 26, 2016 8:57:52am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. coder05 (68.01 wpm) 4. ivankeyz (66.04 wpm) 5. s2014153 (61.26 wpm) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |