View Pit Stop page for race #3471 by jimmy125 — Ghost race
View profile for tstats[jimmy125] (jimmy125)
| Official speed | 86.36 wpm (47.52 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2017 6:09:07pm UTC |
| Race Finish | February 10, 2017 6:09:55pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. fexer (88.79 wpm) 3. ksydry_nt_pbt (82.23 wpm) |
| Accuracy | 90.0% |
| Points | 0.00 |
| 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. |