View Pit Stop page for race #52 by ppsmoke — Ghost race
View profile for Logan (ppsmoke)
| Official speed | 66.89 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2019 6:30:35pm UTC |
| Race Finish | December 13, 2019 6:31:37pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 54.63 |
| 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. |