View Pit Stop page for race #702 by ehhh_ — Ghost race
| Official speed | 52.42 wpm (78.29 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2021 10:57:06am UTC |
| Race Finish | May 13, 2021 10:58:25am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| Points | 42.81 |
| 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. |