View Pit Stop page for race #161 by striker_6969 — Ghost race
View profile for striker (striker_6969)
| Official speed | 32.76 wpm (125.27 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2023 2:23:57pm UTC |
| Race Finish | March 28, 2023 2:26:03pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 26.76 |
| 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. |