View Pit Stop page for race #67 by saerhim100 — Ghost race
View profile for Bravo (saerhim100)
| Official speed | 75.88 wpm (54.09 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2019 4:28:18pm UTC |
| Race Finish | June 21, 2019 4:29:12pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 61.97 |
| 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. |