View Pit Stop page for race #360 by pratttles — Ghost race
View profile for Edward (pratttles)
| Official speed | 57.63 wpm (71.21 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2019 3:03:42am UTC |
| Race Finish | May 23, 2019 3:04:54am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. juliansmile (71.21 wpm) 2. aquriaa (65.05 wpm) 5. agzastrgath (43.06 wpm) |
| Accuracy | 99.0% |
| Points | 47.06 |
| 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. |