View Pit Stop page for race #2164 by gotouchgrass — Ghost race
View profile for Mike (gotouchgrass)
| Official speed | 59.09 wpm (69.45 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2023 2:07:18pm UTC |
| Race Finish | March 15, 2023 2:08:27pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 48.25 |
| 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. |