View Pit Stop page for race #3284 by zethrian — Ghost race
View profile for Zethrian (zethrian)
| Official speed | 95.48 wpm (42.98 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2021 10:04:47pm UTC |
| Race Finish | June 9, 2021 10:05:30pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 77.98 |
| 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. |