View Pit Stop page for race #373 by starkprince — Ghost race
View profile for starkprince (starkprince)
| Official speed | 37.60 wpm (109.15 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2022 9:38:43pm UTC |
| Race Finish | March 27, 2022 9:40:32pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| Points | 30.70 |
| 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. |