View Pit Stop page for race #8674 by nusstter — Ghost race
View profile for nusstter (nusstter)
| Official speed | 71.59 wpm (57.33 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2020 1:00:57pm UTC |
| Race Finish | October 1, 2020 1:01:55pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 58.47 |
| 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. |