View Pit Stop page for race #2979 by taweesoft — Ghost race
View profile for ＴＯＭＭＹ (taweesoft)
| Official speed | 69.19 wpm (59.31 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2016 9:19:34am UTC |
| Race Finish | December 10, 2016 9:20:34am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. kou_typingood (77.64 wpm) 3. your_only_god (75.19 wpm) |
| Accuracy | 90.0% |
| Points | 0.00 |
| 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. |