View Pit Stop page for race #394 by toastexee — Ghost race
View profile for viv (toastexee)
| Official speed | 77.28 wpm (53.11 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2021 5:59:24pm UTC |
| Race Finish | March 15, 2021 6:00:17pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 63.11 |
| 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. |