View Pit Stop page for race #146 by teeyau — Ghost race
View profile for terence (teeyau)
| Official speed | 79.23 wpm (51.80 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2019 7:10:15pm UTC |
| Race Finish | June 18, 2019 7:11:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. hadgeoriginal (77.89 wpm) |
| Accuracy | 96.0% |
| Points | 64.71 |
| 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. |