View Pit Stop page for race #3173 by royroyking — Ghost race
View profile for Roy (royroyking)
| Official speed | 72.29 wpm (56.77 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2021 9:51:57am UTC |
| Race Finish | February 12, 2021 9:52:54am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 59.04 |
| 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. |