View Pit Stop page for race #30 by charwrong — Ghost race
View profile for char (charwrong)
| Official speed | 61.17 wpm (67.09 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2021 3:09:34pm UTC |
| Race Finish | February 25, 2021 3:10:41pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 49.96 |
| 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. |