View Pit Stop page for race #117 by crustyyy — Ghost race
| Official speed | 39.48 wpm (103.95 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2021 4:48:01pm UTC |
| Race Finish | May 21, 2021 4:49:45pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 32.24 |
| 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. |