View Pit Stop page for race #368 by mini23_3 — Ghost race
View profile for Sarah (mini23_3)
| Official speed | 37.64 wpm (109.03 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2022 6:22:11pm UTC |
| Race Finish | May 23, 2022 6:24:00pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 30.74 |
| 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. |