View Pit Stop page for race #493 by arman_ferdous — Ghost race
View profile for arman_ferdous (arman_ferdous)
| Official speed | 75.32 wpm (54.49 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2018 6:02:40pm UTC |
| Race Finish | June 1, 2018 6:03:34pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. bence9998 (71.61 wpm) |
| Accuracy | 97.0% |
| Points | 61.52 |
| 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. |