View Pit Stop page for race #265 by patoot — Ghost race
View profile for Peter (patoot)
| Official speed | 66.85 wpm (61.39 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2022 2:40:26pm UTC |
| Race Finish | February 4, 2022 2:41:27pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 54.60 |
| 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. |