View Pit Stop page for race #2767 by omarmoralesjr810 — Ghost race
View profile for Omar (omarmoralesjr810)
| Official speed | 83.58 wpm (49.10 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2023 7:42:38am UTC |
| Race Finish | July 5, 2023 7:43:27am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 68.26 |
| 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. |