View Pit Stop page for race #9680 by pepeworm_colemak — Ghost race
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| Official speed | 123.63 wpm (33.20 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2021 2:12:44am UTC |
| Race Finish | June 18, 2021 2:13:17am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 100.97 |
| 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. |