View Pit Stop page for race #7126 by juliansmile — Ghost race
View profile for Julian (juliansmile)
| Official speed | 71.21 wpm (57.63 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2019 3:03:42am UTC |
| Race Finish | May 23, 2019 3:04:40am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. aquriaa (65.05 wpm) 4. pratttles (57.63 wpm) 5. agzastrgath (43.06 wpm) |
| Accuracy | 96.0% |
| Points | 58.16 |
| 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. |