View Pit Stop page for race #270 by hibbsyy — Ghost race
View profile for iKraaaaZyy (hibbsyy)
| Official speed | 69.49 wpm (59.06 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2017 8:56:38am UTC |
| Race Finish | September 30, 2017 8:57:37am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. destroyer_46 (79.01 wpm) |
| Accuracy | 96.0% |
| Points | 56.75 |
| 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. |