View Pit Stop page for race #270 by stevebright — Ghost race
View profile for Steve (stevebright)
| Official speed | 61.63 wpm (66.59 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2021 3:58:41am UTC |
| Race Finish | July 17, 2021 3:59:48am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 50.33 |
| 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. |