View Pit Stop page for race #324 by tom1110 — Ghost race
View profile for Tom (tom1110)
| Official speed | 55.16 wpm (74.40 seconds elapsed during race) |
|---|---|
| Race Start | August 1, 2021 8:22:25am UTC |
| Race Finish | August 1, 2021 8:23:39am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| Points | 45.05 |
| 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. |