View Pit Stop page for race #1661 by vslipyt — Ghost race
View profile for vslip (vslipyt)
| Official speed | 57.45 wpm (71.44 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2022 8:40:20am UTC |
| Race Finish | March 15, 2022 8:41:32am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 46.91 |
| 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. |