View Pit Stop page for race #834 by c0lemakn00b — Ghost race
View profile for Break free from Qwerty (c0lemakn00b)
Official speed | 66.05 wpm (62.13 seconds elapsed during race) |
---|---|
Race Start | June 20, 2017 2:25:44am UTC |
Race Finish | June 20, 2017 2:26:46am UTC |
Outcome | No win (3 of 5) |
Opponents |
5. nova2315 (56.98 wpm) |
Accuracy | 95.0% |
Points | 0.00 |
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. |