View Pit Stop page for race #343 by mewix — Ghost race
View profile for Martin (mewix)
| Official speed | 72.16 wpm (56.87 seconds elapsed during race) |
|---|---|
| Race Start | September 14, 2021 10:02:10am UTC |
| Race Finish | September 14, 2021 10:03:07am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. mckle7 (85.10 wpm) |
| Accuracy | 96.0% |
| Points | 58.93 |
| 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. |