View Pit Stop page for race #3366 by sameersadiq1 — Ghost race
View profile for Sameer (sameersadiq1)
| Official speed | 70.81 wpm (57.96 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2017 1:33:09am UTC |
| Race Finish | September 22, 2017 1:34:07am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. typingmage8134 (47.87 wpm) |
| Accuracy | 98.0% |
| Points | 57.83 |
| 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. |