View Pit Stop page for race #342 by asfdsafds — Ghost race
View profile for bbbbb (asfdsafds)
| Official speed | 37.58 wpm (109.21 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2019 2:30:57am UTC |
| Race Finish | July 11, 2019 2:32:47am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 30.69 |
| 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. |