View Pit Stop page for race #760 by skramt — Ghost race
View profile for MAXIM (skramt)
| Official speed | 50.19 wpm (81.77 seconds elapsed during race) |
|---|---|
| Race Start | August 7, 2022 9:34:41am UTC |
| Race Finish | August 7, 2022 9:36:03am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. anand1515 (44.05 wpm) |
| Accuracy | 95.0% |
| Points | 40.99 |
| 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. |