View Pit Stop page for race #1741 by aeonxr — Ghost race
View profile for AeonXr (aeonxr)
| Official speed | 58.30 wpm (70.39 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2021 9:50:04am UTC |
| Race Finish | March 9, 2021 9:51:14am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 47.61 |
| 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. |