View Pit Stop page for race #477 by 1ban3z — Ghost race
View profile for Martin (1ban3z)
| Official speed | 60.44 wpm (67.90 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2019 1:44:24pm UTC |
| Race Finish | September 3, 2019 1:45:31pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. em_k (62.84 wpm) |
| Accuracy | 95.0% |
| Points | 49.36 |
| 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. |