View Pit Stop page for race #663 by kabebby — Ghost race
View profile for Leb (kabebby)
| Official speed | 69.81 wpm (58.79 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2019 6:11:17am UTC |
| Race Finish | January 12, 2019 6:12:16am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 57.01 |
| 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. |