View Pit Stop page for race #9082 by lackhoa — Ghost race
View profile for Khoa (lackhoa)
| Official speed | 96.35 wpm (42.59 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2017 3:51:03pm UTC |
| Race Finish | December 23, 2017 3:51:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mfaisal_98 (83.71 wpm) 3. artixalke (79.66 wpm) 4. leszczyn (67.21 wpm) |
| Accuracy | 99.0% |
| Points | 78.69 |
| 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. |