View Pit Stop page for race #33612 by shmldb — Ghost race
| Official speed | 49.34 wpm (83.18 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2023 5:25:20pm UTC |
| Race Finish | February 5, 2023 5:26:44pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 97.0% |
| Points | 40.30 |
| 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. |