View Pit Stop page for race #210 by dflkn4900s4 — Ghost race
View profile for Jay (dflkn4900s4)
| Official speed | 54.34 wpm (75.52 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2021 2:24:22am UTC |
| Race Finish | January 16, 2021 2:25:38am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 44.38 |
| 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. |