View Pit Stop page for race #113 by ryuk181 — Ghost race
View profile for Robin (ryuk181)
| Official speed | 51.92 wpm (79.04 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2021 8:21:38pm UTC |
| Race Finish | February 25, 2021 8:22:57pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 95.0% |
| Points | 42.40 |
| 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. |