View Pit Stop page for race #55 by sameer_2 — Ghost race
View profile for Sameer (sameer_2)
| Official speed | 66.58 wpm (61.64 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2017 5:58:15pm UTC |
| Race Finish | June 26, 2017 5:59:17pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. sekhar_88 (75.82 wpm) 3. jskfreerunner (61.35 wpm) 4. san1102 (50.97 wpm) 5. manithan (47.87 wpm) |
| Accuracy | 95.0% |
| Points | 0.00 |
| 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. |