View Pit Stop page for race #963 by umer2723 — Ghost race
View profile for umer (umer2723)
| Official speed | 42.47 wpm (96.63 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2018 3:35:41am UTC |
| Race Finish | April 11, 2018 3:37:17am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. s1utty123 (65.12 wpm) 2. dipu111 (49.24 wpm) |
| Accuracy | 97.0% |
| Points | 34.68 |
| 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. |