View Pit Stop page for race #102 by kaleisfood — Ghost race
View profile for kaleisfood (kaleisfood)
| Official speed | 64.31 wpm (63.82 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2020 3:44:41am UTC |
| Race Finish | October 20, 2020 3:45:44am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 52.52 |
| 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. |