View Pit Stop page for race #3871 by smittywerben — Ghost race
View profile for Erick (smittywerben)
| Official speed | 64.91 wpm (63.23 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2020 5:38:09am UTC |
| Race Finish | November 10, 2020 5:39:12am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 53.01 |
| 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. |