View Pit Stop page for race #3471 by taux — Ghost race
| Official speed | 76.44 wpm (53.69 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2021 12:00:32am UTC |
| Race Finish | March 17, 2021 12:01:25am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 62.42 |
| 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. |