View Pit Stop page for race #168 by typeracerdevil — Ghost race
View profile for F1N4L HOUR (typeracerdevil)
| Official speed | 28.62 wpm (143.40 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2020 9:57:20am UTC |
| Race Finish | December 31, 2020 9:59:43am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 92.0% |
| Points | 23.37 |
| 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. |