View Pit Stop page for race #15606 by jlachney — Ghost race
View profile for Jon (jlachney)
| Official speed | 96.34 wpm (42.60 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2018 8:17:29pm UTC |
| Race Finish | January 26, 2018 8:18:12pm UTC |
| Outcome | No win (4 of 7) |
| Opponents |
1. arenasnow2 (179.86 wpm) 2. typingartist2 (165.62 wpm) 3. vinninq (124.46 wpm) 5. danlel (82.36 wpm) 6. balancedlife (75.46 wpm) 7. ruaskill (55.52 wpm) |
| Accuracy | 96.0% |
| Points | 78.68 |
| 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. |