View Pit Stop page for race #178 by 2slick4you2 — Ghost race
View profile for Bob (2slick4you2)
| Official speed | 62.24 wpm (65.94 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2017 12:23:32am UTC |
| Race Finish | October 24, 2017 12:24:38am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. ahmedeid (59.07 wpm) |
| Accuracy | 94.0% |
| Points | 50.83 |
| 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. |