View Pit Stop page for race #417 by mikenike52899 — Ghost race
View profile for Michael (mikenike52899)
| Official speed | 66.89 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2019 6:42:44am UTC |
| Race Finish | April 3, 2019 6:43:45am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. dangdutkoplo2 (77.70 wpm) 2. fusion035 (68.22 wpm) 4. thenazghul (54.57 wpm) |
| Accuracy | 93.0% |
| Points | 54.63 |
| 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. |