View Pit Stop page for race #3879 by jithinjoseph — Ghost race
View profile for jithin (jithinjoseph)
| Official speed | 49.56 wpm (82.81 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2018 8:31:34am UTC |
| Race Finish | July 2, 2018 8:32:57am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. antony5225 (54.67 wpm) 3. hk047 (48.86 wpm) |
| Accuracy | 95.0% |
| Points | 40.47 |
| 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. |