View Pit Stop page for race #1027 by scottgraham — Ghost race
View profile for Scotf (scottgraham)
| Official speed | 39.66 wpm (103.48 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2022 10:13:09pm UTC |
| Race Finish | August 25, 2022 10:14:52pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 32.39 |
| 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. |