View Pit Stop page for race #20 by gellothesixth — Ghost race
View profile for Lancey (gellothesixth)
| Official speed | 37.24 wpm (110.20 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2018 1:55:15am UTC |
| Race Finish | May 10, 2018 1:57:05am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| Points | 30.41 |
| 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. |