View Pit Stop page for race #218 by ajek — Ghost race
| Official speed | 52.34 wpm (78.41 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2017 2:21:21pm UTC |
| Race Finish | August 8, 2017 2:22:39pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. lukaras1996 (51.65 wpm) 5. nonofyourbusiness (46.07 wpm) |
| Accuracy | 95.0% |
| Points | 42.75 |
| 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. |