View Pit Stop page for race #17073 by shmldb — Ghost race
| Official speed | 43.78 wpm (93.74 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2021 6:33:12am UTC |
| Race Finish | May 28, 2021 6:34:46am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 96.0% |
| Points | 35.76 |
| 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. |