View Pit Stop page for race #3235 by jshen13 — Ghost race
View profile for Jeffrey (jshen13)
| Official speed | 72.72 wpm (56.44 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2023 10:17:32am UTC |
| Race Finish | March 2, 2023 10:18:29am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 97.0% |
| Points | 59.39 |
| 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. |