View Pit Stop page for race #2956 by hotdoghunter — Ghost race
View profile for kripp (hotdoghunter)
Official speed | 80.15 wpm (51.20 seconds elapsed during race) |
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Race Start | July 5, 2022 1:55:49am UTC |
Race Finish | July 5, 2022 1:56:40am UTC |
Outcome | Win (1 of 4) |
Accuracy | 93.0% |
Points | 65.46 |
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. |