View Pit Stop page for race #1836 by nooodless — Ghost race
View profile for EAT (nooodless)
| Official speed | 77.91 wpm (52.68 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2018 1:49:05am UTC |
| Race Finish | September 1, 2018 1:49:57am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jayvzee (91.45 wpm) 3. drewramos01 (77.78 wpm) 4. baedurria (66.75 wpm) |
| Accuracy | 96.0% |
| Points | 63.63 |
| 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. |