View Pit Stop page for race #3 by fizzwin — Ghost race
View profile for Fizzwin (fizzwin)
| Official speed | 57.45 wpm (71.44 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2023 3:34:32pm UTC |
| Race Finish | May 25, 2023 3:35:43pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 95.0% |
| Points | 46.92 |
| 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. |