View Pit Stop page for race #617 by techmaster69 — Ghost race
View profile for Eric (techmaster69)
| Official speed | 64.28 wpm (63.85 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2018 12:29:12am UTC |
| Race Finish | June 6, 2018 12:30:16am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. jack777 (68.23 wpm) |
| Accuracy | 97.0% |
| Points | 52.49 |
| 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. |