View Pit Stop page for race #598 by thebeaver5 — Ghost race
View profile for Stefan (thebeaver5)
| Official speed | 66.44 wpm (61.77 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2021 9:14:18am UTC |
| Race Finish | May 4, 2021 9:15:20am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 54.26 |
| 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. |