View Pit Stop page for race #289 by markz932 — Ghost race
View profile for (^‿^) (markz932)
Official speed | 76.40 wpm (53.72 seconds elapsed during race) |
---|---|
Race Start | February 12, 2020 1:13:24am UTC |
Race Finish | February 12, 2020 1:14:18am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. crimsonsaber (73.26 wpm) 4. tukcker (67.70 wpm) |
Accuracy | 96.0% |
Points | 62.39 |
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. |