View Pit Stop page for race #251 by doxel — Ghost race
| Official speed | 60.66 wpm (67.66 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2021 2:08:37am UTC |
| Race Finish | July 9, 2021 2:09:45am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 49.54 |
| 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. |