View Pit Stop page for race #99 by ardleon03 — Ghost race
View profile for Leandro (ardleon03)
| Official speed | 63.02 wpm (65.12 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2022 5:21:03am UTC |
| Race Finish | January 29, 2022 5:22:08am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 51.47 |
| 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. |