View Pit Stop page for race #3 by pituf0 — Ghost race
View profile for pituf0 (pituf0)
| Official speed | 66.88 wpm (61.36 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2018 10:44:14am UTC |
| Race Finish | December 2, 2018 10:45:15am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| Points | 54.62 |
| 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. |