View Pit Stop page for race #312 by anem0s — Ghost race
View profile for Thomas (anem0s)
| Official speed | 69.05 wpm (59.44 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2019 2:44:21am UTC |
| Race Finish | February 21, 2019 2:45:20am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. scogx3281 (68.95 wpm) |
| Accuracy | 94.0% |
| Points | 56.39 |
| 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. |