View Pit Stop page for race #132 by nonkogee3 — Ghost race
View profile for Adam (nonkogee3)
| Official speed | 42.98 wpm (95.49 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2020 5:15:35am UTC |
| Race Finish | May 10, 2020 5:17:11am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 35.10 |
| 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. |