View Pit Stop page for race #1343 by 100wpm_soon_enough — Ghost race
View profile for Josh (100wpm_soon_enough)
| Official speed | 72.03 wpm (56.98 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2022 11:46:30pm UTC |
| Race Finish | October 25, 2022 11:47:27pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 58.82 |
| 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. |