View Pit Stop page for race #140 by andrewbarnard94 — Ghost race
View profile for Drew (andrewbarnard94)
| Official speed | 76.67 wpm (53.53 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2022 2:38:15am UTC |
| Race Finish | December 14, 2022 2:39:08am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 62.62 |
| 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. |