View Pit Stop page for race #15375 by abbey240901 — Ghost race
View profile for Abbey (abbey240901)
| Official speed | 79.27 wpm (51.77 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2021 6:41:56am UTC |
| Race Finish | June 17, 2021 6:42:47am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 64.74 |
| 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. |