View Pit Stop page for race #323 by ivan_love_ulan — Ghost race
View profile for Ivan RIFYAN (ivan_love_ulan)
| Official speed | 51.26 wpm (80.06 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2017 9:16:04am UTC |
| Race Finish | November 12, 2017 9:17:24am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. erixerns (50.20 wpm) |
| Accuracy | 95.0% |
| Points | 41.86 |
| 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. |