View Pit Stop page for race #314 by emstand — Ghost race
View profile for Emily (emstand)
| Official speed | 91.66 wpm (44.77 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2022 7:13:12am UTC |
| Race Finish | June 20, 2022 7:13:57am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 74.86 |
| 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. |