View Pit Stop page for race #1275 by spritemite — Ghost race
View profile for Ava (spritemite)
| Official speed | 82.24 wpm (49.90 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2017 1:29:17am UTC |
| Race Finish | November 2, 2017 1:30:07am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 67.16 |
| 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. |