View Pit Stop page for race #2273 by jtucci — Ghost race
View profile for [jtucci] (jtucci)
| Official speed | 88.50 wpm (46.37 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2022 1:45:48pm UTC |
| Race Finish | February 22, 2022 1:46:34pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 72.28 |
| 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. |