View Pit Stop page for race #1894 by avocadotm — Ghost race
View profile for AvocadoTM (avocadotm)
| Official speed | 50.44 wpm (81.36 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2021 1:41:01am UTC |
| Race Finish | May 18, 2021 1:42:22am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 41.19 |
| 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. |