View Pit Stop page for race #33 by anodraeus — Ghost race
View profile for Jeremy (anodraeus)
| Official speed | 45.05 wpm (91.10 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2022 8:13:50am UTC |
| Race Finish | July 1, 2022 8:15:21am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 36.79 |
| 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. |