View Pit Stop page for race #156 by masterabsinthe — Ghost race
View profile for Espen Oliver (masterabsinthe)
| Official speed | 72.30 wpm (56.76 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2021 1:59:53pm UTC |
| Race Finish | December 10, 2021 2:00:50pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 97.0% |
| Points | 59.04 |
| 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. |