View Pit Stop page for race #325 by sreantsm — Ghost race
View profile for Srean (sreantsm)
| Official speed | 33.96 wpm (120.85 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2022 7:37:26am UTC |
| Race Finish | May 9, 2022 7:39:27am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 27.73 |
| 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. |