View Pit Stop page for race #443 by imm3b — Ghost race
View profile for Christian (imm3b)
| Official speed | 74.36 wpm (55.19 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2022 3:35:56pm UTC |
| Race Finish | February 23, 2022 3:36:51pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 60.73 |
| 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. |