View Pit Stop page for race #1506 by dvorak_is_superior — Ghost race
View profile for Jerrin (dvorak_is_superior)
| Official speed | 56.54 wpm (72.59 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2018 4:10:30am UTC |
| Race Finish | October 16, 2018 4:11:42am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 96.0% |
| Points | 46.18 |
| 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. |