View Pit Stop page for race #406 by tomisouka — Ghost race
View profile for tomisouka (tomisouka)
| Official speed | 49.59 wpm (82.76 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2021 3:31:00pm UTC |
| Race Finish | May 1, 2021 3:32:23pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 40.50 |
| 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. |