View Pit Stop page for race #120 by okramto — Ghost race
View profile for Elmer (okramto)
| Official speed | 79.89 wpm (51.37 seconds elapsed during race) |
|---|---|
| Race Start | December 26, 2017 4:18:44am UTC |
| Race Finish | December 26, 2017 4:19:35am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 65.25 |
| 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. |