View Pit Stop page for race #983 by akforever79 — Ghost race
View profile for Anna (akforever79)
| Official speed | 42.32 wpm (96.98 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2023 8:33:08am UTC |
| Race Finish | May 16, 2023 8:34:45am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 94.0% |
| Points | 34.56 |
| 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. |