View Pit Stop page for race #2069 by bmh_organics369 — Ghost race
View profile for David (bmh_organics369)
| Official speed | 34.98 wpm (117.32 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2023 8:34:00pm UTC |
| Race Finish | August 25, 2023 8:35:57pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 28.57 |
| 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. |