View Pit Stop page for race #766 by jdizz — Ghost race
View profile for Jared (jdizz)
| Official speed | 63.74 wpm (64.39 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2018 8:40:30pm UTC |
| Race Finish | February 23, 2018 8:41:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mfaisal_98 (83.72 wpm) 2. tzxb018 (67.20 wpm) |
| Accuracy | 94.0% |
| Points | 52.05 |
| 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. |