View Pit Stop page for race #25 by ippishio — Ghost race
View profile for ippishio (ippishio)
| Official speed | 43.80 wpm (93.70 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2022 7:21:26pm UTC |
| Race Finish | October 13, 2022 7:23:00pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| Points | 35.77 |
| 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. |