View Pit Stop page for race #19 by clappy_123 — Ghost race
View profile for clappy (clappy_123)
| Official speed | 57.70 wpm (71.13 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2022 9:09:02pm UTC |
| Race Finish | July 26, 2022 9:10:13pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 47.13 |
| 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. |