View Pit Stop page for race #136 by moayad_ — Ghost race
View profile for Moayad (moayad_)
| Official speed | 55.14 wpm (74.43 seconds elapsed during race) |
|---|---|
| Race Start | July 25, 2022 7:52:33pm UTC |
| Race Finish | July 25, 2022 7:53:47pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 45.03 |
| 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. |