View Pit Stop page for race #118 by x65nchanter — Ghost race
View profile for Slava (x65nchanter)
| Official speed | 47.31 wpm (86.75 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2022 2:52:28pm UTC |
| Race Finish | December 5, 2022 2:53:55pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 38.64 |
| 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. |