View Pit Stop page for race #319 by paganinibr — Ghost race
View profile for Paganini (paganinibr)
| Official speed | 56.72 wpm (72.36 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2021 11:14:42pm UTC |
| Race Finish | September 21, 2021 11:15:54pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 46.32 |
| 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. |