View Pit Stop page for race #187 by halowzy — Ghost race
| Official speed | 70.05 wpm (58.59 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2017 3:02:36pm UTC |
| Race Finish | September 21, 2017 3:03:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. jae1287 (58.34 wpm) |
| Accuracy | 95.0% |
| Points | 57.21 |
| 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. |