View Pit Stop page for race #23786 by shmldb — Ghost race
| Official speed | 41.52 wpm (98.84 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2022 2:02:14pm UTC |
| Race Finish | January 3, 2022 2:03:53pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 96.0% |
| Points | 33.91 |
| 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. |