View Pit Stop page for race #506 by tjzhao — Ghost race
View profile for Tony (tjzhao)
| Official speed | 49.89 wpm (82.26 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2021 4:40:15am UTC |
| Race Finish | February 22, 2021 4:41:37am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 40.74 |
| 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. |