View Pit Stop page for race #58 by beanscente — Ghost race
View profile for Beanscente (beanscente)
| Official speed | 49.24 wpm (83.35 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2023 4:38:19am UTC |
| Race Finish | June 6, 2023 4:39:42am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 40.21 |
| 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. |