View Pit Stop page for race #49 by typer332 — Ghost race
View profile for Roemer (typer332)
| Official speed | 41.36 wpm (99.23 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2018 12:46:20am UTC |
| Race Finish | August 4, 2018 12:47:59am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 91.0% |
| Points | 33.78 |
| 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. |