View Pit Stop page for race #36 by h3m4n — Ghost race
View profile for HeMAN (h3m4n)
| Official speed | 36.61 wpm (112.10 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2021 2:28:41pm UTC |
| Race Finish | September 2, 2021 2:30:33pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 29.90 |
| 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. |