View Pit Stop page for race #5911 by savagesapien — Ghost race
View profile for Brett (savagesapien)
| Official speed | 66.75 wpm (61.48 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2022 9:07:42am UTC |
| Race Finish | April 18, 2022 9:08:44am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 54.51 |
| 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. |