View Pit Stop page for race #356 by datblakgai — Ghost race
View profile for DOO (datblakgai)
| Official speed | 75.53 wpm (54.34 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2021 11:04:56pm UTC |
| Race Finish | November 11, 2021 11:05:50pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 61.69 |
| 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. |