View Pit Stop page for race #223 by eh30 — Ghost race
| Official speed | 54.00 wpm (76.00 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2021 7:30:44pm UTC |
| Race Finish | June 5, 2021 7:32:00pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 44.10 |
| 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. |