View Pit Stop page for race #232 by ashveck — Ghost race
View profile for Ashveck (ashveck)
| Official speed | 40.48 wpm (101.38 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2018 5:33:47am UTC |
| Race Finish | November 17, 2018 5:35:29am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 33.06 |
| 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. |