View Pit Stop page for race #618 by olivialake — Ghost race
View profile for olivia (olivialake)
| Official speed | 74.83 wpm (54.84 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2022 7:33:55pm UTC |
| Race Finish | January 19, 2022 7:34:50pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 61.11 |
| 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. |