View Pit Stop page for race #1162 by flor111n — Ghost race
View profile for florin (flor111n)
| Official speed | 69.59 wpm (58.97 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2022 12:18:39pm UTC |
| Race Finish | May 16, 2022 12:19:38pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 56.83 |
| 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. |