View Pit Stop page for race #3321 by maxcampman — Ghost race
View profile for Max (maxcampman)
| Official speed | 77.76 wpm (52.78 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2022 7:54:36pm UTC |
| Race Finish | February 22, 2022 7:55:29pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 63.50 |
| 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. |