View Pit Stop page for race #2032 by lukas2tech — Ghost race
View profile for Lukas (lukas2tech)
| Official speed | 46.13 wpm (88.97 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2019 6:56:16pm UTC |
| Race Finish | March 18, 2019 6:57:45pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. lionel_messi_10 (58.31 wpm) |
| Accuracy | 98.0% |
| Points | 37.67 |
| 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. |