View Pit Stop page for race #114 by mattxd7 — Ghost race
View profile for MaTTxD (mattxd7)
| Official speed | 39.83 wpm (103.04 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2021 12:28:12am UTC |
| Race Finish | May 6, 2021 12:29:55am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 32.53 |
| 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. |