View Pit Stop page for race #7 by mfyffe01 — Ghost race
View profile for mattybossanova (mfyffe01)
| Official speed | 56.21 wpm (73.01 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2023 8:26:40pm UTC |
| Race Finish | January 31, 2023 8:27:53pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 45.90 |
| 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. |