View Pit Stop page for race #3761 by x5starmodding — Ghost race
View profile for Marcus (x5starmodding)
| Official speed | 69.68 wpm (58.90 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2019 4:03:29pm UTC |
| Race Finish | December 28, 2019 4:04:28pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 56.90 |
| 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. |