View Pit Stop page for race #739 by tyrrantx — Ghost race
View profile for Tyrrant (tyrrantx)
| Official speed | 46.27 wpm (88.70 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2020 2:42:57am UTC |
| Race Finish | October 5, 2020 2:44:26am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 37.79 |
| 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. |