View Pit Stop page for race #947 by ashnicole4 — Ghost race
View profile for Ashley (ashnicole4)
| Official speed | 51.24 wpm (80.09 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2023 4:21:37pm UTC |
| Race Finish | August 17, 2023 4:22:57pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 41.85 |
| 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. |