View Pit Stop page for race #1032 by mast3rgamml3r — Ghost race
View profile for DvorakTraining (mast3rgamml3r)
| Official speed | 49.29 wpm (83.26 seconds elapsed during race) |
|---|---|
| Race Start | December 3, 2018 5:38:56pm UTC |
| Race Finish | December 3, 2018 5:40:20pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 40.25 |
| 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. |