View Pit Stop page for race #34 by ollie93 — Ghost race
View profile for Sergio (ollie93)
| Official speed | 58.82 wpm (69.77 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2022 7:20:10pm UTC |
| Race Finish | February 8, 2022 7:21:20pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 48.03 |
| 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. |