View Pit Stop page for race #696 by snowinskii — Ghost race
View profile for Snow (snowinskii)
| Official speed | 46.88 wpm (87.54 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2021 12:08:35am UTC |
| Race Finish | May 11, 2021 12:10:03am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 94.0% |
| Points | 38.28 |
| 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. |