View Pit Stop page for race #33 by atlsdrone — Ghost race
View profile for David (atlsdrone)
| Official speed | 46.98 wpm (87.36 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2021 6:29:14pm UTC |
| Race Finish | May 11, 2021 6:30:41pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 98.0% |
| Points | 38.37 |
| 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. |