View Pit Stop page for race #221 by bbellis — Ghost race
View profile for brad (bbellis)
| Official speed | 46.45 wpm (88.35 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2018 1:27:06am UTC |
| Race Finish | June 23, 2018 1:28:34am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. jacob0174 (63.99 wpm) 3. jeff7263 (47.91 wpm) 4. what_is_pain (47.91 wpm) |
| Accuracy | 97.0% |
| Points | 37.93 |
| 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. |