View Pit Stop page for race #890 by sammyismuff — Ghost race
View profile for sammy (sammyismuff)
| Official speed | 65.50 wpm (62.66 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2023 10:31:58pm UTC |
| Race Finish | June 17, 2023 10:33:00pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 53.49 |
| 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. |