View Pit Stop page for race #216 by gardmann — Ghost race
View profile for Gard (gardmann)
| Official speed | 48.07 wpm (85.38 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2023 7:39:44am UTC |
| Race Finish | May 3, 2023 7:41:09am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 39.26 |
| 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. |