View Pit Stop page for race #25 by mohmmde — Ghost race
View profile for TechHolmes (mohmmde)
| Official speed | 31.38 wpm (130.78 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2020 4:14:14am UTC |
| Race Finish | December 14, 2020 4:16:24am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 91.0% |
| Points | 25.63 |
| 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. |