View Pit Stop page for race #1268 by janan222 — Ghost race
View profile for azam.webdesigner1@gmail.com (janan222)
| Official speed | 54.16 wpm (75.78 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2018 2:26:49pm UTC |
| Race Finish | February 13, 2018 2:28:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. bazoo (53.55 wpm) 4. varunguptas (48.09 wpm) 5. anant059 (48.08 wpm) |
| Accuracy | 96.0% |
| Points | 44.23 |
| 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. |