View Pit Stop page for race #919 by snoopy790304 — Ghost race
View profile for Harry (snoopy790304)
| Official speed | 60.28 wpm (68.08 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2019 11:43:11am UTC |
| Race Finish | May 30, 2019 11:44:19am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. blakayn (52.94 wpm) 5. zhutton (51.68 wpm) |
| Accuracy | 99.0% |
| Points | 49.23 |
| 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. |