View Pit Stop page for race #918 by xaviercho22 — Ghost race
View profile for Xavier (xaviercho22)
| Official speed | 67.77 wpm (60.56 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2021 10:09:17pm UTC |
| Race Finish | April 22, 2021 10:10:18pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| Points | 55.34 |
| 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. |