View Pit Stop page for race #985 by izhar368 — Ghost race
View profile for Izhar Ali (izhar368)
| Official speed | 58.35 wpm (70.33 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2018 1:17:25pm UTC |
| Race Finish | June 21, 2018 1:18:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. depebrhko (54.75 wpm) |
| Accuracy | 99.0% |
| Points | 47.65 |
| 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. |