View Pit Stop page for race #25047 by iamslow103 — Ghost race
View profile for hi klist (iamslow103)
| Official speed | 132.38 wpm (31.00 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2022 3:37:03am UTC |
| Race Finish | December 21, 2022 3:37:34am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 98.0% |
| Points | 108.11 |
| 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. |