View Pit Stop page for race #754 by stezza — Ghost race
View profile for Steph (stezza)
| Official speed | 72.53 wpm (56.58 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2022 12:12:50pm UTC |
| Race Finish | February 3, 2022 12:13:46pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 59.23 |
| 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. |