View Pit Stop page for race #714 by ronyv89 — Ghost race
View profile for Rony (ronyv89)
| Official speed | 56.26 wpm (72.95 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2022 7:36:28am UTC |
| Race Finish | September 22, 2022 7:37:41am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 45.95 |
| 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. |