View Pit Stop page for race #6 by shuttle18 — Ghost race
View profile for Christian (shuttle18)
| Official speed | 88.00 wpm (46.64 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2019 2:23:47pm UTC |
| Race Finish | April 5, 2019 2:24:34pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. slowtyperider (67.66 wpm) |
| Accuracy | 97.0% |
| Points | 71.87 |
| 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. |