View Pit Stop page for race #3875 by bahns — Ghost race
View profile for Bridget (bahns)
| Official speed | 52.78 wpm (77.76 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2021 7:20:47pm UTC |
| Race Finish | October 20, 2021 7:22:05pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 43.11 |
| 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. |