View Pit Stop page for race #86 by goooj — Ghost race
| Official speed | 56.85 wpm (72.19 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2021 5:25:52pm UTC |
| Race Finish | March 4, 2021 5:27:04pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 46.43 |
| 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. |