View Pit Stop page for race #411 by kellydmonkey — Ghost race
View profile for Zed (kellydmonkey)
| Official speed | 58.83 wpm (69.76 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2022 11:46:47am UTC |
| Race Finish | June 1, 2022 11:47:56am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 48.05 |
| 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. |