View Pit Stop page for race #2555 by bumbleblast — Ghost race
View profile for edgar (bumbleblast)
| Official speed | 79.75 wpm (51.46 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2019 9:20:03am UTC |
| Race Finish | August 11, 2019 9:20:54am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 65.13 |
| 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. |