View Pit Stop page for race #567 by reeceybro28 — Ghost race
View profile for Reece Taylor (reeceybro28)
| Official speed | 68.63 wpm (59.80 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2022 4:16:37pm UTC |
| Race Finish | May 25, 2022 4:17:37pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 56.04 |
| 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. |