View Pit Stop page for race #2333 by lerler246 — Ghost race
View profile for joe (lerler246)
| Official speed | 73.86 wpm (55.56 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2019 11:26:41am UTC |
| Race Finish | August 5, 2019 11:27:36am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. siddharth_giri (86.68 wpm) 3. man_123lama (73.28 wpm) 4. pawat4988 (58.11 wpm) |
| Accuracy | 96.0% |
| Points | 60.32 |
| 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. |