View Pit Stop page for race #1878 by shefakala — Ghost race
View profile for No (shefakala)
| Official speed | 76.76 wpm (53.47 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2017 10:45:29am UTC |
| Race Finish | August 25, 2017 10:46:23am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. huu_duy99 (69.73 wpm) 3. rdtomgrcr (66.78 wpm) 4. exploiter911 (64.01 wpm) |
| Accuracy | 96.0% |
| Points | 62.69 |
| 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. |