View Pit Stop page for race #1469 by ruberiot — Ghost race
View profile for Ivo (ruberiot)
| Official speed | 53.69 wpm (76.44 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2022 7:59:37pm UTC |
| Race Finish | December 9, 2022 8:00:53pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 43.85 |
| 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. |