View Pit Stop page for race #430 by oatmeal417 — Ghost race
View profile for Billy (oatmeal417)
| Official speed | 86.31 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2021 1:08:00am UTC |
| Race Finish | September 20, 2021 1:08:48am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 70.49 |
| 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. |