View Pit Stop page for race #3133 by luqehr — Ghost race
View profile for luqehr (luqehr)
| Official speed | 52.77 wpm (77.77 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2022 7:49:24am UTC |
| Race Finish | March 25, 2022 7:50:42am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 43.10 |
| 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. |