View Pit Stop page for race #234 by diamondwillow — Ghost race
View profile for Willow (diamondwillow)
| Official speed | 53.26 wpm (77.06 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2023 2:46:01am UTC |
| Race Finish | May 23, 2023 2:47:18am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 43.50 |
| 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. |