View Pit Stop page for race #760 by samduke — Ghost race
View profile for Sam (samduke)
| Official speed | 46.89 wpm (87.52 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2022 1:43:27pm UTC |
| Race Finish | May 11, 2022 1:44:54pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 95.0% |
| Points | 38.29 |
| 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. |