View Pit Stop page for race #573 by paaaatea — Ghost race
View profile for patrick (paaaatea)
| Official speed | 65.84 wpm (62.33 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2021 3:50:28am UTC |
| Race Finish | March 6, 2021 3:51:30am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 53.77 |
| 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. |