View Pit Stop page for race #2611 by hwiechers — Ghost race
View profile for zipline (hwiechers)
| Official speed | 70.09 wpm (58.55 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2017 5:41:03am UTC |
| Race Finish | August 14, 2017 5:42:01am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. j3089te (61.19 wpm) 4. vawl (52.32 wpm) |
| Accuracy | 98.0% |
| Points | 57.24 |
| 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. |