View Pit Stop page for race #212 by blandfoodman — Ghost race
View profile for blandfoodman (blandfoodman)
| Official speed | 59.33 wpm (69.17 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2021 7:11:17pm UTC |
| Race Finish | December 14, 2021 7:12:26pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 48.45 |
| 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. |