View Pit Stop page for race #1829 by shmuel555 — Ghost race
View profile for shmuel (shmuel555)
| Official speed | 65.38 wpm (62.77 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2023 5:20:07pm UTC |
| Race Finish | May 24, 2023 5:21:10pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 53.40 |
| 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. |