View Pit Stop page for race #6 by celab123_ — Ghost race
View profile for Celab (celab123_)
| Official speed | 65.55 wpm (62.61 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2023 8:29:00pm UTC |
| Race Finish | February 28, 2023 8:30:03pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 53.53 |
| 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. |