View Pit Stop page for race #1 by mwolf1963 — Ghost race
View profile for Matt (mwolf1963)
| Official speed | 43.83 wpm (93.63 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2022 8:36:09pm UTC |
| Race Finish | March 17, 2022 8:37:43pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 35.80 |
| 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. |