View Pit Stop page for race #526 by jujufrost — Ghost race
View profile for jujufrost (jujufrost)
| Official speed | 60.86 wpm (67.43 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2021 4:24:09pm UTC |
| Race Finish | March 10, 2021 4:25:16pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 95.0% |
| Points | 49.70 |
| 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. |