View Pit Stop page for race #3302 by stephen27 — Ghost race
View profile for Stefan (stephen27)
| Official speed | 75.47 wpm (54.38 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2021 10:46:59pm UTC |
| Race Finish | June 12, 2021 10:47:54pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 61.63 |
| 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. |