View Pit Stop page for race #15 by stizward — Ghost race
View profile for stizward (stizward)
| Official speed | 38.30 wpm (107.15 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2021 11:08:15pm UTC |
| Race Finish | July 12, 2021 11:10:02pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 31.27 |
| 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. |