View Pit Stop page for race #57 by niccster10 — Ghost race
View profile for Niccster (niccster10)
| Official speed | 51.30 wpm (80.00 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2018 3:52:19am UTC |
| Race Finish | July 2, 2018 3:53:39am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. yaminmhd (59.28 wpm) |
| Accuracy | 96.0% |
| Points | 41.89 |
| 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. |