View Pit Stop page for race #2 by spluwuf — Ghost race
View profile for sploof (spluwuf)
| Official speed | 41.46 wpm (98.99 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2023 8:29:53pm UTC |
| Race Finish | March 7, 2023 8:31:32pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 94.0% |
| Points | 33.86 |
| 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. |