View Pit Stop page for race #7931 by sothea9 — Ghost race
View profile for sothea (sothea9)
| Official speed | 42.47 wpm (96.63 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2020 6:04:48am UTC |
| Race Finish | March 30, 2020 6:06:24am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| Points | 34.69 |
| 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. |