View Pit Stop page for race #317 by joshua172 — Ghost race
View profile for Joshua (joshua172)
| Official speed | 81.09 wpm (50.61 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2020 8:25:21pm UTC |
| Race Finish | August 21, 2020 8:26:11pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. sdfdsfsadf (80.02 wpm) |
| Accuracy | 98.0% |
| Points | 66.22 |
| 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. |