View Pit Stop page for race #514 by vulevuwu — Ghost race
View profile for Vulevu (vulevuwu)
| Official speed | 56.94 wpm (72.08 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2021 9:58:26am UTC |
| Race Finish | April 15, 2021 9:59:38am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 46.50 |
| 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. |