View Pit Stop page for race #4 by dfl0 — Ghost race
| Official speed | 76.27 wpm (53.81 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2023 2:32:05am UTC |
| Race Finish | May 15, 2023 2:32:59am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 62.29 |
| 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. |