View Pit Stop page for race #65 by nano_booster_juice — Ghost race
View profile for Ari (nano_booster_juice)
| Official speed | 36.66 wpm (111.95 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2021 5:35:10pm UTC |
| Race Finish | January 13, 2021 5:37:02pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| Points | 29.94 |
| 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. |