View Pit Stop page for race #47 by pooffy — Ghost race
View profile for weaboo (pooffy)
| Official speed | 48.94 wpm (83.86 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2018 5:32:57pm UTC |
| Race Finish | July 20, 2018 5:34:21pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 39.97 |
| 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. |