View Pit Stop page for race #776 by elliot_cooper — Ghost race
View profile for Elliot (elliot_cooper)
| Official speed | 59.31 wpm (69.20 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2021 9:56:35am UTC |
| Race Finish | October 18, 2021 9:57:44am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 48.44 |
| 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. |