View Pit Stop page for race #10 by foryt — Ghost race
View profile for wpmcpm (foryt)
| Official speed | 57.13 wpm (71.84 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2023 4:20:45am UTC |
| Race Finish | January 30, 2023 4:21:57am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 46.66 |
| 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. |