View Pit Stop page for race #393 by elchanirado — Ghost race
View profile for elchanirado (elchanirado)
| Official speed | 38.10 wpm (107.72 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2022 10:35:58am UTC |
| Race Finish | November 12, 2022 10:37:46am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 92.0% |
| Points | 31.12 |
| 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. |