View Pit Stop page for race #165 by ashbacchus — Ghost race
View profile for Ash (ashbacchus)
| Official speed | 47.14 wpm (87.06 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2021 5:07:01pm UTC |
| Race Finish | September 30, 2021 5:08:28pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 97.0% |
| Points | 38.50 |
| 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. |