View Pit Stop page for race #5582 by travdong — Ghost race
View profile for travdong (travdong)
| Official speed | 71.38 wpm (57.50 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2022 9:46:09am UTC |
| Race Finish | January 3, 2022 9:47:07am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 58.29 |
| 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. |