View Pit Stop page for race #967 by sheinlord — Ghost race
View profile for Juan (sheinlord)
| Official speed | 55.27 wpm (74.25 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2021 6:43:16am UTC |
| Race Finish | April 8, 2021 6:44:30am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| Points | 45.14 |
| 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. |