View Pit Stop page for race #24 by scuff_ — Ghost race
View profile for scuff (scuff_)
| Official speed | 44.37 wpm (92.49 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2021 1:05:14pm UTC |
| Race Finish | March 17, 2021 1:06:47pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| Points | 36.24 |
| 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. |