View Pit Stop page for race #369 by ferreginaa — Ghost race
View profile for fer (ferreginaa)
| Official speed | 49.87 wpm (82.29 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2022 4:19:18am UTC |
| Race Finish | March 11, 2022 4:20:41am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 40.73 |
| 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. |