View Pit Stop page for race #2652 by nasirkabir — Ghost race
View profile for Nasir (nasirkabir)
| Official speed | 63.97 wpm (64.16 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2019 6:15:27am UTC |
| Race Finish | June 15, 2019 6:16:32am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. rjnal (59.14 wpm) |
| Accuracy | 96.0% |
| Points | 52.24 |
| 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. |