View Pit Stop page for race #481 by binhsorrow — Ghost race
View profile for rykuzo (binhsorrow)
| Official speed | 64.34 wpm (63.79 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2021 3:42:08am UTC |
| Race Finish | May 24, 2021 3:43:11am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 52.54 |
| 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. |