View Pit Stop page for race #611 by d_lancel0t — Ghost race
View profile for Lancy (d_lancel0t)
| Official speed | 51.50 wpm (79.69 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2022 6:19:05am UTC |
| Race Finish | November 13, 2022 6:20:25am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 92.0% |
| Points | 42.06 |
| 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. |