View Pit Stop page for race #3037 by jp_ramolete16 — Ghost race
View profile for John Paul (jp_ramolete16)
| Official speed | 59.34 wpm (69.16 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2022 12:44:29pm UTC |
| Race Finish | October 23, 2022 12:45:38pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 94.0% |
| Points | 48.46 |
| 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. |