View Pit Stop page for race #85 by jeff7263 — Ghost race
View profile for Jeffrey (jeff7263)
| Official speed | 47.91 wpm (85.66 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2018 1:27:06am UTC |
| Race Finish | June 23, 2018 1:28:31am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jacob0174 (63.99 wpm) 4. what_is_pain (47.91 wpm) 5. bbellis (46.45 wpm) |
| Accuracy | 94.0% |
| Points | 39.13 |
| 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. |