View Pit Stop page for race #3184 by ourob0ros — Ghost race
View profile for Tomas (ourob0ros)
| Official speed | 63.19 wpm (64.95 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2021 2:22:14pm UTC |
| Race Finish | May 8, 2021 2:23:19pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 51.61 |
| 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. |