View Pit Stop page for race #2977 by sphynxy — Ghost race
View profile for Sphynx (sphynxy)
| Official speed | 66.82 wpm (61.42 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2021 8:32:36pm UTC |
| Race Finish | November 21, 2021 8:33:38pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 98.0% |
| Points | 54.57 |
| 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. |