View Pit Stop page for race #382 by rondc108 — Ghost race
View profile for Aaron (rondc108)
| Official speed | 57.35 wpm (71.56 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2021 2:08:53am UTC |
| Race Finish | December 10, 2021 2:10:04am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| Points | 46.84 |
| 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. |