View Pit Stop page for race #903 by halfchainsaw — Ghost race
View profile for Nick (halfchainsaw)
| Official speed | 82.58 wpm (49.70 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2022 6:30:24pm UTC |
| Race Finish | December 9, 2022 6:31:13pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 67.44 |
| 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. |