View Pit Stop page for race #1479 by blaze404 — Ghost race
View profile for Blaze (blaze404)
| Official speed | 71.38 wpm (57.50 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2022 1:27:44pm UTC |
| Race Finish | July 13, 2022 1:28:41pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 58.29 |
| 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. |