View Pit Stop page for race #154 by fopdoodle127 — Ghost race
View profile for 3 wpm (fopdoodle127)
| Official speed | 79.49 wpm (51.63 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2020 4:22:31pm UTC |
| Race Finish | June 28, 2020 4:23:22pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 64.92 |
| 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. |