View Pit Stop page for race #88 by g0cki — Ghost race
View profile for g0cki (g0cki)
| Official speed | 42.46 wpm (96.66 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2022 11:14:29pm UTC |
| Race Finish | March 18, 2022 11:16:06pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 34.67 |
| 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. |