View Pit Stop page for race #156 by daledc — Ghost race
View profile for Dale (daledc)
| Official speed | 69.05 wpm (59.44 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2018 12:51:39pm UTC |
| Race Finish | September 16, 2018 12:52:38pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. arrow0ftime (83.12 wpm) 2. herlianzhang (76.07 wpm) 4. nikitha (67.94 wpm) |
| Accuracy | 95.0% |
| Points | 56.39 |
| 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. |