View Pit Stop page for race #3 by authorrr — Ghost race
View profile for author (authorrr)
| Official speed | 57.80 wpm (71.00 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2020 7:10:24pm UTC |
| Race Finish | December 11, 2020 7:11:35pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 47.21 |
| 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. |