View Pit Stop page for race #13621 by rideler — Ghost race
View profile for rideler (rideler)
| Official speed | 65.82 wpm (62.35 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2022 4:07:28am UTC |
| Race Finish | December 14, 2022 4:08:30am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 53.75 |
| 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. |