View Pit Stop page for race #1315 by bq666 — Ghost race
View profile for bq666 (bq666)
| Official speed | 61.02 wpm (67.26 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2022 2:15:10pm UTC |
| Race Finish | September 22, 2022 2:16:17pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 49.83 |
| 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. |