View Pit Stop page for race #67 by oskain123 — Ghost race
View profile for Oskar (oskain123)
| Official speed | 66.40 wpm (61.81 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2018 7:16:07pm UTC |
| Race Finish | November 16, 2018 7:17:09pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. infamous567 (93.33 wpm) |
| Accuracy | 96.0% |
| Points | 54.23 |
| 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. |