View Pit Stop page for race #342 by random_user231 — Ghost race
View profile for Stefan (random_user231)
| Official speed | 57.13 wpm (71.84 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2022 8:22:27pm UTC |
| Race Finish | January 2, 2022 8:23:38pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 46.66 |
| 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. |