View Pit Stop page for race #1808 by mikey112 — Ghost race
View profile for Jdan (mikey112)
| Official speed | 63.92 wpm (64.21 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2022 4:43:57am UTC |
| Race Finish | July 11, 2022 4:45:01am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 52.20 |
| 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. |