View Pit Stop page for race #2847 by beanervibez — Ghost race
View profile for Bean (beanervibez)
| Official speed | 98.80 wpm (41.54 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2022 9:56:15pm UTC |
| Race Finish | February 1, 2022 9:56:56pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 80.69 |
| 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. |