View Pit Stop page for race #64 by squekk — Ghost race
View profile for Arthur (squekk)
| Official speed | 38.31 wpm (107.13 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2021 10:58:55pm UTC |
| Race Finish | November 8, 2021 11:00:42pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| Points | 31.29 |
| 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. |