View Pit Stop page for race #3635 by jeewon — Ghost race
View profile for Jiweon (jeewon)
| Official speed | 68.91 wpm (59.56 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2021 3:08:57pm UTC |
| Race Finish | May 14, 2021 3:09:57pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| Points | 56.27 |
| 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. |