View Pit Stop page for race #15 by shreddi3 — Ghost race
View profile for Freddie (shreddi3)
| Official speed | 30.68 wpm (133.77 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2021 11:08:47am UTC |
| Race Finish | May 14, 2021 11:11:01am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 92.0% |
| Points | 25.06 |
| 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. |