View Pit Stop page for race #139 by wevton — Ghost race
View profile for Wevton (wevton)
| Official speed | 60.04 wpm (68.35 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2022 5:13:32pm UTC |
| Race Finish | November 23, 2022 5:14:40pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 49.03 |
| 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. |