View Pit Stop page for race #87 by boburbek — Ghost race
View profile for FlexerBob (boburbek)
| Official speed | 57.62 wpm (71.23 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2023 8:48:23am UTC |
| Race Finish | April 3, 2023 8:49:34am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 92.0% |
| Points | 47.05 |
| 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. |