View Pit Stop page for race #15435 by aabossboy — Ghost race
View profile for jolly1joel (aabossboy)
| Official speed | 64.61 wpm (63.52 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2023 5:28:19am UTC |
| Race Finish | May 6, 2023 5:29:22am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 52.76 |
| 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. |