View Pit Stop page for race #885 by jmarrin — Ghost race
View profile for Jan (jmarrin)
| Official speed | 57.28 wpm (71.65 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2019 12:09:10am UTC |
| Race Finish | August 30, 2019 12:10:22am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. lydenju (65.43 wpm) |
| Accuracy | 95.0% |
| Points | 46.78 |
| 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. |