View Pit Stop page for race #5222 by doylesgirl73 — Ghost race
View profile for Katherine (doylesgirl73)
| Official speed | 66.80 wpm (61.44 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2023 8:21:18pm UTC |
| Race Finish | February 28, 2023 8:22:20pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 54.55 |
| 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. |