View Pit Stop page for race #22586 by huu_duy99 — Ghost race
View profile for huu duy (huu_duy99)
| Official speed | 69.73 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2017 10:45:29am UTC |
| Race Finish | August 25, 2017 10:46:28am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. shefakala (76.76 wpm) 3. rdtomgrcr (66.78 wpm) 4. exploiter911 (64.01 wpm) |
| Accuracy | 97.0% |
| Points | 56.95 |
| 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. |