View Pit Stop page for race #1399 by erickwok297 — Ghost race
View profile for Eric (erickwok297)
| Official speed | 59.33 wpm (69.17 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2019 3:02:08am UTC |
| Race Finish | July 15, 2019 3:03:17am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 48.46 |
| 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. |