View Pit Stop page for race #643 by nilofar — Ghost race
View profile for Nilofar (nilofar)
| Official speed | 74.24 wpm (55.28 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2019 9:40:55am UTC |
| Race Finish | October 5, 2019 9:41:50am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. ron777 (67.91 wpm) 4. evelynji (58.63 wpm) 5. conargh (54.27 wpm) |
| Accuracy | 98.0% |
| Points | 60.63 |
| 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. |