View Pit Stop page for race #1601 by higuy123456789 — Ghost race
View profile for unlunlunlun (higuy123456789)
| Official speed | 57.69 wpm (71.14 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2019 3:16:08pm UTC |
| Race Finish | November 16, 2019 3:17:19pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 47.11 |
| 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. |