View Pit Stop page for race #151 by loot3d — Ghost race
View profile for Loot3d (loot3d)
| Official speed | 51.55 wpm (79.61 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2021 2:59:50am UTC |
| Race Finish | May 26, 2021 3:01:10am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 42.10 |
| 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. |