View Pit Stop page for race #132 by _waddup_ — Ghost race
View profile for WAD (_waddup_)
| Official speed | 62.00 wpm (66.19 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2023 4:35:50pm UTC |
| Race Finish | May 18, 2023 4:36:56pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 50.64 |
| 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. |