View Pit Stop page for race #102 by sweatypancakes — Ghost race
View profile for NewKeyboard (sweatypancakes)
| Official speed | 66.37 wpm (61.84 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2017 11:51:04pm UTC |
| Race Finish | November 20, 2017 11:52:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. chicken4soup (58.89 wpm) 3. _les_ (57.08 wpm) |
| Accuracy | 96.0% |
| Points | 54.20 |
| 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. |