View Pit Stop page for race #183 by kostat — Ghost race
View profile for kostaT (kostat)
| Official speed | 72.67 wpm (56.47 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2023 2:13:54pm UTC |
| Race Finish | March 26, 2023 2:14:50pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 59.35 |
| 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. |