View Pit Stop page for race #227 by d0ge — Ghost race
Official speed | 97.74 wpm (41.99 seconds elapsed during race) |
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Race Start | October 19, 2022 9:35:24pm UTC |
Race Finish | October 19, 2022 9:36:06pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 98.0% |
Points | 79.82 |
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. |