View Pit Stop page for race #1964 by rdtomgrcr — Ghost race
View profile for Will (rdtomgrcr)
| Official speed | 66.78 wpm (61.46 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2017 10:45:29am UTC |
| Race Finish | August 25, 2017 10:46:31am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. shefakala (76.76 wpm) 2. huu_duy99 (69.73 wpm) 4. exploiter911 (64.01 wpm) |
| Accuracy | 98.0% |
| Points | 54.53 |
| 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. |