View Pit Stop page for race #5817 by noobb — Ghost race
View profile for Imran (noobb)
| Official speed | 55.26 wpm (74.27 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2020 10:44:03pm UTC |
| Race Finish | August 8, 2020 10:45:17pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 99.0% |
| Points | 45.13 |
| 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. |