View Pit Stop page for race #564 by ziggle — Ghost race
View profile for Mark (ziggle)
| Official speed | 56.07 wpm (73.19 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2021 4:30:01am UTC |
| Race Finish | December 8, 2021 4:31:14am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 45.79 |
| 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. |