View Pit Stop page for race #205 by looke116 — Ghost race
View profile for Alex (looke116)
| Official speed | 56.91 wpm (72.11 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2021 5:48:19pm UTC |
| Race Finish | August 28, 2021 5:49:32pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 46.48 |
| 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. |