View Pit Stop page for race #1736 by rgbcat — Ghost race
View profile for RGBcat (rgbcat)
| Official speed | 55.12 wpm (74.46 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2021 11:10:13pm UTC |
| Race Finish | April 14, 2021 11:11:28pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 45.01 |
| 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. |