View Pit Stop page for race #18 by gustt_ — Ghost race
View profile for Gust (gustt_)
| Official speed | 76.21 wpm (53.85 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2021 11:50:47pm UTC |
| Race Finish | March 1, 2021 11:51:41pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 62.24 |
| 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. |