View Pit Stop page for race #35 by grzesix — Ghost race
View profile for Grzesiek (grzesix)
| Official speed | 77.81 wpm (52.74 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2017 12:23:19am UTC |
| Race Finish | September 8, 2017 12:24:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. drunkenstool (74.06 wpm) 3. hahayoulose (71.44 wpm) 4. realityloser (56.23 wpm) |
| Accuracy | 98.0% |
| Points | 63.54 |
| 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. |