View Pit Stop page for race #1721 by karl_learns_steno — Ghost race
View profile for Karl (karl_learns_steno)
Official speed | 64.65 wpm (63.48 seconds elapsed during race) |
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Race Start | October 6, 2019 10:14:10am UTC |
Race Finish | October 6, 2019 10:15:13am UTC |
Outcome | No win (5 of 5) |
Opponents |
1. acceleradiance (88.75 wpm) |
Accuracy | 94.0% |
Points | 52.80 |
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. |