View Pit Stop page for race #164 by makaylavarhaug — Ghost race
View profile for Makayla (makaylavarhaug)
| Official speed | 56.41 wpm (72.75 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2023 9:18:34pm UTC |
| Race Finish | January 5, 2023 9:19:47pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 46.07 |
| 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. |