View Pit Stop page for race #613 by codehacker707 — Ghost race
View profile for Val (codehacker707)
| Official speed | 74.29 wpm (55.24 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2017 7:56:45am UTC |
| Race Finish | December 29, 2017 7:57:40am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| Points | 60.67 |
| 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. |