View Pit Stop page for race #203 by skyllo — Ghost race
View profile for Thomas (skyllo)
| Official speed | 62.87 wpm (65.28 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2020 10:33:28am UTC |
| Race Finish | September 1, 2020 10:34:33am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 51.35 |
| 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. |