View Pit Stop page for race #652 by touchtypeftw — Ghost race
View profile for Maverick (touchtypeftw)
| Official speed | 69.54 wpm (59.02 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2016 4:49:48pm UTC |
| Race Finish | November 1, 2016 4:50:47pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. webfox (62.01 wpm) |
| Accuracy | 91.0% |
| 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. |