View Pit Stop page for race #1316 by alexandertg — Ghost race
View profile for Typing accurately! (alexandertg)
Official speed | 65.42 wpm (62.73 seconds elapsed during race) |
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Race Start | August 9, 2018 7:52:35pm UTC |
Race Finish | August 9, 2018 7:53:38pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 97.0% |
Points | 53.43 |
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. |