View Pit Stop page for race #1464 by jeromealmoguera — Ghost race
View profile for CommanderJiJi (jeromealmoguera)
| Official speed | 56.82 wpm (72.23 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2022 2:31:08pm UTC |
| Race Finish | November 4, 2022 2:32:20pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 46.40 |
| 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. |