View Pit Stop page for race #33 by pandemichd — Ghost race
View profile for Tanner (pandemichd)
| Official speed | 71.06 wpm (57.75 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2021 8:33:43am UTC |
| Race Finish | May 3, 2021 8:34:41am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 58.03 |
| 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. |