View Pit Stop page for race #1708 by 1v1_ill_rek_u_m8 — Ghost race
View profile for MAC (1v1_ill_rek_u_m8)
| Official speed | 71.19 wpm (57.65 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2018 3:20:15am UTC |
| Race Finish | May 17, 2018 3:21:12am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. d0wny (71.78 wpm) 5. jomari258 (64.73 wpm) |
| Accuracy | 94.0% |
| Points | 58.14 |
| 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. |