View Pit Stop page for race #16091 by henry_21 — Ghost race
View profile for Henry (henry_21)
| Official speed | 50.73 wpm (80.90 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2023 1:02:45am UTC |
| Race Finish | March 24, 2023 1:04:06am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 95.0% |
| Points | 41.43 |
| 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. |