View Pit Stop page for race #485 by samsonite4002 — Ghost race
View profile for Samuel (samsonite4002)
| Official speed | 76.45 wpm (53.68 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2023 1:35:52am UTC |
| Race Finish | February 3, 2023 1:36:46am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 62.44 |
| 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. |