View Pit Stop page for race #119 by zrotho — Ghost race
View profile for Zrotho (zrotho)
| Official speed | 34.90 wpm (117.59 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2022 7:57:48am UTC |
| Race Finish | February 5, 2022 7:59:46am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 94.0% |
| Points | 28.50 |
| 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. |