View Pit Stop page for race #10669 by edweezy — Ghost race
View profile for Edwin (edweezy)
| Official speed | 96.36 wpm (42.59 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2019 4:30:48am UTC |
| Race Finish | February 7, 2019 4:31:31am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 78.69 |
| 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. |