View Pit Stop page for race #4829 by wdnch — Ghost race
View profile for David (wdnch)
| Official speed | 72.11 wpm (56.91 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2022 8:26:21pm UTC |
| Race Finish | March 19, 2022 8:27:18pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 58.89 |
| 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. |