View Pit Stop page for race #3338 by spiros2305 — Ghost race
View profile for Spiros (spiros2305)
| Official speed | 56.95 wpm (72.06 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2023 4:17:27pm UTC |
| Race Finish | August 17, 2023 4:18:39pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 46.51 |
| 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. |