View Pit Stop page for race #155 by imffbrgr — Ghost race
View profile for Jordan (imffbrgr)
| Official speed | 90.19 wpm (45.50 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2020 2:05:41am UTC |
| Race Finish | January 7, 2020 2:06:26am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 73.65 |
| 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. |