View Pit Stop page for race #5644 by minetasticar — Ghost race
View profile for MinetasticAR (minetasticar)
| Official speed | 75.73 wpm (54.19 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2021 6:52:06am UTC |
| Race Finish | May 4, 2021 6:53:00am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 61.85 |
| 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. |