View Pit Stop page for race #27 by skuhls — Ghost race
| Official speed | 57.19 wpm (71.76 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2022 7:50:53pm UTC |
| Race Finish | January 10, 2022 7:52:05pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 46.71 |
| 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. |