View Pit Stop page for race #5491 by deedee09 — Ghost race
View profile for DeeDee (deedee09)
| Official speed | 68.66 wpm (59.77 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2022 4:06:47pm UTC |
| Race Finish | June 27, 2022 4:07:46pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 100.0% |
| Points | 56.08 |
| 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. |