View Pit Stop page for race #193 by pw69 — Ghost race
| Official speed | 65.40 wpm (62.75 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2022 9:42:33am UTC |
| Race Finish | April 2, 2022 9:43:36am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| Points | 53.41 |
| 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. |