View Pit Stop page for race #1186 by jacob_dev — Ghost race
View profile for Jacob (jacob_dev)
| Official speed | 49.38 wpm (83.11 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2021 1:19:04pm UTC |
| Race Finish | November 30, 2021 1:20:27pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 99.0% |
| Points | 40.32 |
| 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. |