View Pit Stop page for race #3572 by shyambkn — Ghost race
View profile for Shyam (shyambkn)
| Official speed | 53.00 wpm (77.43 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2019 9:22:34am UTC |
| Race Finish | July 18, 2019 9:23:51am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. katerinastuttgart (66.77 wpm) |
| Accuracy | 95.0% |
| Points | 43.28 |
| 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. |