View Pit Stop page for race #1859 by volts5 — Ghost race
View profile for Donee (volts5)
| Official speed | 81.61 wpm (50.29 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2021 4:40:43am UTC |
| Race Finish | July 18, 2021 4:41:33am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 66.65 |
| 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. |