View Pit Stop page for race #5169 by ziankarachmadi — Ghost race
View profile for Zianka (ziankarachmadi)
| Official speed | 57.91 wpm (70.87 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2018 8:46:08am UTC |
| Race Finish | March 20, 2018 8:47:19am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. murtaza_799 (62.17 wpm) 5. argyrwnt (49.24 wpm) |
| Accuracy | 94.0% |
| Points | 47.30 |
| 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. |