View Pit Stop page for race #121 by samuelob — Ghost race
View profile for Samuel O'Boyle (samuelob)
| Official speed | 38.83 wpm (105.69 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2022 6:40:14am UTC |
| Race Finish | June 21, 2022 6:42:00am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 94.0% |
| Points | 31.71 |
| 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. |