View Pit Stop page for race #2191 by dastony1311 — Ghost race
View profile for Das (dastony1311)
| Official speed | 76.73 wpm (53.49 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2019 7:53:39am UTC |
| Race Finish | June 2, 2019 7:54:32am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. k0walsk1 (77.95 wpm) |
| Accuracy | 98.0% |
| Points | 62.66 |
| 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. |