View Pit Stop page for race #1441 by dinhduc2601 — Ghost race
View profile for Đức (dinhduc2601)
| Official speed | 71.56 wpm (57.35 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2017 8:30:15am UTC |
| Race Finish | August 30, 2017 8:31:12am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. 69wpm420blazeit (68.42 wpm) 4. kgonzales2319 (67.40 wpm) |
| Accuracy | 96.0% |
| Points | 58.44 |
| 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. |